Introduction

This sugar-free custard is a comforting, creamy dessert perfect for those watching their sugar and carb intake. Made with simple ingredients, it offers a smooth texture and rich vanilla flavor without the added sugar. It’s a classic treat reinvented for a low-carb lifestyle.

A white round ramekin filled with a smooth, thick custard-like dessert that is pale yellow in color, topped with a fine, even sprinkle of brown cinnamon powder. The custard surface has slight ripples and a creamy texture with some small bubbles visible. The ramekin is placed on a dark surface, with parts of other similar ramekins visible around it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large egg yolks
3 large eggs
½ cup Swerve, granular
Pinch of salt
3 cups hot milk, 2% (about 120°F/49°C, not boiling)
2 teaspoons vanilla extract
Ground nutmeg
Cooking spray of choice

Instructions

Step 1: Preheat the oven to 325°F (163°C) and spray six 7-ounce ramekins (⅞ cup) with cooking spray.
Step 2: In a mixing bowl, beat the eggs and egg yolks just to blend. Stir in the Swerve and a pinch of salt.
Step 3: Slowly whisk in the hot milk (about 120°F/49°C), stirring constantly. Avoid using milk that is too hot to prevent the eggs from cooking prematurely and becoming lumpy. Add the vanilla extract and whisk again.
Step 4: Prepare a shallow roasting pan by filling it about 1 inch (2.54 cm) deep with hot water to create a water bath.
Step 5: Divide the custard mixture evenly into the prepared ramekins. Sprinkle a little ground nutmeg on top of each.
Step 6: Place the ramekins in the water bath and set the pan on an oven rack about one-third from the top.
Step 7: Bake until the custard sets, checking with a knife inserted into the center—it should come out clean. This usually takes about 90 minutes, but begin checking after 45 minutes in case they set earlier.
Step 8: Carefully remove the ramekins from the water bath using tongs and let them rest for 10 minutes before serving. Dust with additional nutmeg if desired.

Tips & Variations

If your custard mixture becomes lumpy due to overheated milk, try straining it before baking to smooth the texture.
Use almond milk or another low-carb milk alternative if you prefer a dairy-free option, but note that texture may vary slightly.
For added flavor, consider stirring in a pinch of cinnamon or a splash of almond extract along with the vanilla.
Use a kitchen thermometer to ensure the milk is at the correct temperature to avoid curdling.

Storage

Store leftover custard covered in the refrigerator for up to 3 days. Reheat gently in a warm water bath or serve chilled, depending on preference. Avoid microwave reheating as it may cause the custard to separate.

How to Serve

The image shows three white ramekins filled with a creamy dessert topped with a light brown, slightly toasted layer. One ramekin is in front, with a silver spoon lifting a scoop that reveals a thick, smooth, pale yellow custard underneath the thin golden crust. The texture looks soft and silky, with the toasted top layer adding a gentle contrast in color and slight granularity. The dishes sit on a white marbled surface, enhancing the warm creamy tones of the dessert. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different sweetener instead of Swerve?

Yes, you can substitute with other granular, low-carb sweeteners like erythritol or monk fruit sweetener in equal amounts. Be cautious with liquid sweeteners as they may alter the custard’s consistency.

Why is my custard lumpy?

Lumpiness usually happens when the milk is too hot and begins to cook the eggs prematurely. To prevent this, ensure the milk is warm but not boiling (about 120°F/49°C) before combining with the eggs.