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

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Recipe Summary

prep:
10 mins
cook:
50 mins
total:
1 hr
Servings:
8
Yield:
8 custards
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Spray 8 ramekins with cooking spray. Fill a roasting pan halfway with water.

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  • 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.

Cook's Notes:

Blackberries also work.

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

Nutrition Facts

187 calories; protein 5.7g; carbohydrates 5.5g; fat 16.1g; cholesterol 167.8mg; sodium 64.1mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/17/2018
We made this twice and it's very tasty. I did not locate the overn temp to use so went with 350 degrees and it worked fine. Might want to use slightly less sweetener... Read More
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