Recipe from Kathryn
Low Carb Custard
4 cups half and half
8 eggs
2 tbsp. vanilla
Liquid Stevia to taste (I used about 1 1/2 -2 tsp.)
*Nutmeg as a topper
Blend all ingredients well in a blender and pour into 8 glass ramekins or custard cups, or a 2 quart baking dish ....*sprinkle top with lots of nutmeg.... put cups or baking dish into a bigger baking pan with water in it half way up the sides of the ramekins or dish .... Bake 350 degrees for 40 minutes or until the mixture is set in the center (it should still wiggle when shaken).. Carefully remove from HOT water.... Let cool well, then refrigerate....
Makes 8 servings....
Per Serving: 241 calories.... 4 gr. Carbs.....17 gr. Fat ..... 10 gr. Protein ....0 Fiber
CANY OU USE HEAVY WHPPING CREAM INSTEAD OF HALF AND HALF
ReplyDeleteDefinitely!!!! :)
DeleteDo you find liquid stevia in the grocery store next to regular sugar? Can I use packets of Splenda?
ReplyDeleteI buy my liquid stevia at a health food store... or online... Yes, you can use what ever sweetener you desire!... Enjoy!!!
DeleteCan you use unsweetened Almond milk instead of the half and half?
ReplyDeleteI have never done that, but I would imagine that would work fine... I like the fat in the cream. It might even help with the texture... If you try it, let us know how it worked out...
DeleteI’ve used almond milk plenty of times. The custard emits more of a “filmy” texture in your mouth but still tastes great
ReplyDeleteThank you for sharing your experience!... I appreciate it very much!... Happy Low Carb cooking!!!
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