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Low-Carb Baked Custard with Berries

Rated as 4 out of 5 Stars

"This is yummy for a quick low-carb breakfast if you make it ahead and leave it in the fridge."
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1 h servings 187
Original recipe yields 8 servings (8 custards)


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  1. Spray 8 ramekins with cooking spray. Fill a roasting pan halfway with water.
  2. Combine eggs, yolks, and sweetener and whisk until thick and pale.
  3. 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.
  4. 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.
  5. 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

Per Serving: 187 calories; 16.1 5.5 5.7 168 64 Full nutrition

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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...