baked custard

[Haven27]

I was craving some creamy sweet comfort desert and decided to bake my favorite custard recipe using splenda and heavy cream. Guess what? I just had some and I swear it tastes better than it did when I used sugar and milk! Try it - if you like custard, you will love this.

5 eggs
salt
splenda (between 1/4 and 1/2 cup)
3 cups of heavy cream

you will also need individual serving ramekins or custard cups

In a blender on low, beat the eggs, a dash of salt and the splenda (I used a quarter cup because my custard has been seeming too sweet the last few times I made it. The real recipe calls for 1/2 cup sugar.)

When the mixture is well blended, add the cream, mixing on low after each cup is added. When the mixture is well blended, go ahead and give it a quick pulse at medium speed for about 15 seconds.

Pour mixture into 8 greased ramekins. Put the ramekins into a baking pan filled about 1 inch high with water. Bake at 300 for 1 hour. Allow to cool for about an hour or so. Best eaten warm.

There are NO CARBS, except for the splenda. Figure out how many carbs are in the total amount of splenda you added and divide by 8.

If your LC diet allows, you could top the custards with a high quality "no sugar" raspberry jam.

Enjoy!

Kim

[Karen]

Very nice recipe, but there are carbs in cream and eggs.

Eggs - 5 x .6 = 3
Cream - 3 cups x 6.6 = 19.8
Splenda - 1/4 cup = 6

Total - 28.8

Don't fret though, this is one of the ways that you learn how to low-carb.

I would like to add that this kind of recipe is not suitable for anyone on induction because of the amount of cream and sweetener. Try it when you're out of induction.

Karen

[Haven27]

I thought eggs and cream were "free foods" we didn't have to worry about. Grrrrrr....

Hmmmm...I just looked at the cartons and cream has one carb per tsp. and the half and half has one carb per 2 tbsp! Does this mean half and half is better? This is so complicated! (and I have been counting carbs for my diabetic child for over ten years, so it shouldn't be such a mystery to me!)

Shane, my son, already thinks looking at a box and reading the number of carbs and then trying to figure out what a single serving is is WAY too complicated...I don't dare tell him how complicated it really is! :-)

Anyway, I did make the custard without splenda and it still tastes really yummy (my kids devoured the sweatened version) and is a great breakfast food with a little nutmeg sprinkled on top and a side of sausages. I think this works out to less than 1/3 of a cup of cream per serving, so whatever the carbs are on that, it can't be too much for someone out of induction. And the recipe tastes heavenly. Kind of like French Toast without the toast!

Kim

[Karen]

I just looked at the cartons and cream has one carb per tsp. and the half and half has one carb per 2 tbsp!

Is the cream whipping cream? Does it have anything suspicious in the list of ingredients like dextrose?

There is a great carb counter on the site under low-carb tools.

Atkins, in the new edition, limits cream to 3 oz. per day because it can be a big staller for some people. 'Ya never know! :D

Karen

[Victoria]

Kim,
I wrote down your recipe for custard...looks great. They still only turn out to be 3.1 carbs per ramekin. That ain't too bad!!! K-Louise posted a recipe for cream cheese tarts in her journal that I copied as well. So many recipes, so little time! :rolleyes: Well, actually I have time, but it's not everyday that I want to make something sweet. That's a new one for me....before this change in my way of eating, I was always looking for something sweet. Thank you for posting your recipe. ;) Victoria