Low-Carb Baked Egg Custard
Ingredients
2 cups heavy cream (or 1 cup cream + 1 cup unsweetened almond milk for lighter version)
3 large eggs
2–3 tablespoons low-carb sweetener (erythritol, monk fruit, or stevia—adjust to taste)
1 teaspoon vanilla extract
Pinch of salt
Optional: ground nutmeg or cinnamon for topping
Instructions
- Preheat oven
Set oven to 160°C (325°F). - Heat cream
In a saucepan, gently warm the cream until just hot (do not boil). - Mix eggs
In a bowl, whisk eggs, sweetener, vanilla, and salt until smooth. - Temper the eggs
Slowly pour the warm cream into the egg mixture while whisking constantly (prevents scrambling). - Strain (optional but recommended)
Strain mixture for an extra silky texture. - Prepare water bath
Pour custard into ramekins or a baking dish.
Place them in a larger pan and fill with hot water halfway up the sides (bain-marie). - Bake
Bake for 30–40 minutes until set but still slightly jiggly in the center. - Cool
Remove from water bath, cool, then chill in the fridge for at least 2 hours.
Tips & Variations
Sprinkle nutmeg or cinnamon on top before baking for classic flavor
Add a little lemon zest for freshness
For caramel-style, use a sugar-free caramel syrup on top
Don’t overbake—custard should be gently set, not firm