Creamy custard
Author: 
Recipe type: Low carb dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 2 egg yolks
  • 3 eggs
  • 1 ½ teaspoons vanilla extract
  • 4 tablespoons xylitol sweetener
  • ⅛ teaspoon salt
  • 3 cups heavy whipping cream, heated
Preparation
  1. Pre-heat the oven to 325F (162C). Prepare some boiling water.
  2. Add the eggs, vanilla extract, xylitol sweetener and salt into a mixing bowl. Use a electric handheld mixer with low speed, gently mix the ingredients together. Set aside.
  3. Warm the heavy whipping cream in a saucepan over low heat. Keep stirring until the cream warm up. Do not bring to boil. Remove from the heat and continue stirring.
  4. To temper the egg mixtures with the warmed cream, add a few drops of cream into the egg mixtures with one hand, and keep stirring with the other hand. Continue to add drops of cream and continue stirring. Do not add the warm cream too quickly or the egg mixture would turn into curd.
  5. After about one cup of warmed cream are slowly added by drops into the egg mixtures, slowly drizzle the cream in thin stream, while stirring continuously.
  6. When the cream and eggs are incorporated, divide them equally into six 7 ounce ramekins. Place the ramekins onto a baking dish, and add hot water in the baking dish to half way the sides of the ramekins.
  7. Place the tray of ramekins into the pre-heated oven and bake for about 40 minutes or until a toothpick inserted into the center of the custard come out clean.
  8. When is done, it will have a light golden brown top. You can serve it warm or chill it before serving.
Recipe by Cooking Inspired By Love at https://cookinginspiredbylove.com/creamy-custard/