Low-Carb Baked Custard with Berries Tasty Recipes

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Low-Carb Baked Custard with Berries

"This is yummy for a quick low-carb breakfast if you make it ahead and leave it in the fridge."

Ingredients :

• cooking spray
• 3 eggs
• 2 egg yolks
• 1/4 cup granular sucralose sweetener (such as Splenda®)
• 2 cups whole milk
• 1 cup heavy cream
• 1 teaspoon vanilla extract
• 1/4 teaspoon freshly grated nutmeg
• 1/2 cup blueberries, or to taste

Instructions :

Prep : 10M	Cook : 8M	Ready in : 1H

• Spray 8 ramekins with cooking spray. Fill a roasting pan halfway with water.
• Combine eggs, yolks, and sweetener and whisk until thick and pale.
• Bring milk and cream to a boil in a saucepan. Remove from heat and slowly drizzle mixture into the egg mixture; whisk briskly to combine without cooking the eggs. Stir in vanilla extract. Strain custard mixture through a sieve if desired.
• Place 2 or 3 blueberries in the bottom of each ramekin. Pour custard mixture to within 1/2 inch from the top. Sprinkle with nutmeg. Place ramekins in the prepared roasting pan.
• Bake in the preheated oven until set, about 45 minutes.

Notes :

• Blackberries also work.
• Depending on the size of your ramekins, the servings may vary from 6 to 10.

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