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Low Carb Baked Egg Custard (2.3g Carbs Per Serve*)

MrsGruffy

MrsGruffy

Well-Known Member
Messages
147
Location
Launceston, Tasmania
Type of diabetes
Type 2
Treatment type
Tablets (oral)
This is a delicious way to eat eggs and cream! I have figured out a fail proof recipe ratio so you can make 1 serve or 10! Delicious breakfast with a few raspberries or strawberries on top.
I haven't tried the microwave, but I'm fairly sure you could make it in the microwave. I use individual pyrex pie dishes, but you could probably make one big dish.

Preheat oven to 350 F/ 180 C ( a little lower if you're lucky enough to have a fan forced oven.
As many multiples of the following as servings you'd like to make (I usually make 8 servings because I have 8 little pie dishes and a baking dish which will hold all 8)

Ingredients:
1 egg
50 ml of cream
50 ml of water
1/4 tsp of vanilla extract
Nutmeg or Cinnamon
Sweetener to your own taste - I use Queen's sugar free maple syrup and don't add any sweetener to the custard. You just put a bit on top of the cold custard, and it tastes just like a creme caramel pudding!

Method:
Beat eggs with vanilla and sweetener until they've gone a pale yellow (about 5 minutes)
Add the cream and water and beat it up some more.
Boil the kettle.
Put your pie dishes into a baking dish and fill the baking dish with boiling water until the water comes about half way up the sides of the pie dishes/ramikins. Pour the custard mixture into the pie dishes/ramikins. Sprinkle some nutmeg or cinnamon on top.

Bake for 25 minutes or until knife comes out clean.

*I used 60g eggs and ordinary pouring cream - your carbs will vary if you use different ingredients.
 
MrsGruffy said:
This is a delicious way to eat eggs and cream! I have figured out a fail proof recipe ratio so you can make 1 serve or 10! Delicious breakfast with a few raspberries or strawberries on top.
I haven't tried the microwave, but I'm fairly sure you could make it in the microwave. I use individual pyrex pie dishes, but you could probably make one big dish.

Preheat oven to 350 F/ 180 C ( a little lower if you're lucky enough to have a fan forced oven.
As many multiples of the following as servings you'd like to make (I usually make 8 servings because I have 8 little pie dishes and a baking dish which will hold all 8)

Ingredients:
1 egg
50 ml of cream
50 ml of water
1/4 tsp of vanilla extract
Nutmeg or Cinnamon
Sweetener to your own taste - I use Queen's sugar free maple syrup and don't add any sweetener to the custard. You just put a bit on top of the cold custard, and it tastes just like a creme caramel pudding!

Method:
Beat eggs with vanilla and sweetener until they've gone a pale yellow (about 5 minutes)
Add the cream and water and beat it up some more.
Boil the kettle.
Put your pie dishes into a baking dish and fill the baking dish with boiling water until the water comes about half way up the sides of the pie dishes/ramikins. Pour the custard mixture into the pie dishes/ramikins. Sprinkle some nutmeg or cinnamon on top.

Bake for 25 minutes or until knife comes out clean.

*I used 60g eggs and ordinary pouring cream - your carbs will vary if you use different ingredients.
Click to expand...
Quick question you say one egg? is that for 8 servings? or are those the proportions for eggs to cream to water? Do you think using more cream and less water it would be thicker?
 
bulkbiker said:
Quick question you say one egg? is that for 8 servings?
Click to expand...

I read it that the listed ingredients are for one serving. That list of ingredients would never serve 8 would it?
 
bulkbiker said:
Oh yes the bit that says as many multiples as you want.. duh.. next time I'll have to follow my own advice and read the post properly ,. sorry @MrsGruffy
Click to expand...
No worries easily done. I had to reread it a couple of times to check I was correct!
I’m going to try this today, not sure how many to make though. Need to do an egg count first!
 
bulkbiker said:
Quick question you say one egg? is that for 8 servings? or are those the proportions for eggs to cream to water? Do you think using more cream and less water it would be thicker?
Click to expand...

The list of ingredients is for 1 serve... just multiply it by however many serves you'd like to make. It sets beautifully.. like a very firm jelly. It also makes a very satisfying amount per serve. Once you beat the eggs, they pretty much double in volume, and then there's a bit of a rising in the oven too. You can eat it hot, but I much prefer it cold. You could make it with just cream (double the volume) - I don't think it would change the texture or how firm it is. If you try.. please let me know how it works with all cream.
 
Thanks for this recipe - needed something like this to fill a void! However - mine tasted a bit too eggy and not very custardy if that makes sense - is this how it should be? It reminded me of set scrambled eggs. Perhaps all cream instead of water / cream mix would help. Worth tinkering around with though!


EDIT - Other half loves it as it is and so does our German Shepherd!
 
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