Sugar-Free Low Carb Custard Recipe
This Sugar Free Custard recipe offers a creamy, low sugar, and low carb dessert option made with eggs, milk, and a natural sweetener substitute. Baked gently in a water bath, this custard delivers a smooth texture and a comforting vanilla flavor, perfect for anyone seeking a diabetic-friendly or low sugar treat.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Diabetic
Ingredients
Scale
Custard Base
- 2 large egg yolks
- 3 large eggs
- ½ cup Swerve, granular
- Pinch of salt
- 3 cups hot milk, 2% (120°F / 49°C, not boiling)
- 2 teaspoons vanilla extract
- Ground nutmeg, for sprinkling
- Cooking spray of choice, for greasing ramekins
Instructions
- Preheat and Prepare Ramekins: Preheat your oven to 325°F (163°C). Spray six 7-ounce ramekins with cooking spray to prevent sticking.
- Mix Eggs and Sweetener: In a mixing bowl, beat the egg yolks and whole eggs just until blended together. Stir in the granular Swerve and a pinch of salt until fully combined.
- Add Hot Milk and Vanilla: Slowly whisk the hot milk (around 120°F or 49°C) into the egg mixture while stirring constantly to prevent the eggs from cooking prematurely. Add the vanilla extract and whisk again. If the milk is too hot and causes lumps, strain the mixture to fix it.
- Prepare Water Bath: Place a shallow roasting pan on the counter and fill it about 1 inch (2.54 cm) deep with hot water to create a water bath, which will gently cook the custard.
- Fill Ramekins and Add Nutmeg: Pour the custard mixture evenly into the prepared ramekins. Sprinkle a light dusting of ground nutmeg on top of each.
- Bake the Custard: Place the ramekins in the roasting pan with water and position in the oven on a rack about one-third from the top. Bake until the custards set, which usually takes about 90 minutes. Check at 45 minutes to see if done early by inserting a knife—if it comes out clean, custards are ready.
- Cool and Serve: Using tongs, carefully lift the ramekins from the water bath once baked. Let them rest for 10 minutes at room temperature. Optionally, dust with additional nutmeg before serving for extra flavor.
Notes
- Ensure the milk temperature is around 120°F (49°C) to avoid curdling the eggs when mixing.
- If lumps form due to temperature shock, straining the custard mixture can help salvage it.
- Use a water bath to maintain gentle, even heat for the perfect custard texture.
- Check custards early as baking time may vary depending on your oven.
- This recipe is diabetic-friendly due to the use of Swerve, a sugar substitute, and low in carbs.
Keywords: Sugar Free Custard, Low Sugar Custard, Low Carb Custard, Diabetic Dessert, Baked Custard, Swerve Custard, Vanilla Custard
Find it online: https://hannahdelgado.com/sugar-free-low-carb-custard-recipe/
