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My review
Low-Carb Baked Custard with Berries
8
Parizienne
"This is yummy for a quick low-carb breakfast if you make it ahead and leave it in the fridge."
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Ingredients
1 h servings 187Original recipe yields 8 servings (8 custards)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Cook's Notes:
- Blackberries also work.
- Depending on the size of your ramekins, the servings may vary from 6 to 10.
Nutrition Facts
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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...