Baked Egg Custard
10 PREP
COOK
4
TOTAL COOK SERVESTOTAL PREP
SERVES
This recipe was a huge surprise when I first tried it, super simple and the result is very yum. Custards can be prepared in advance if needed and are delicious served hot or cold. *Only 3g Net Carbs per serve compared with average 18g Carbs for standard version
Ingredients
4 eggs 120g cream cheese 1 ½ cups water 3 Tbsp natvia sweetener (or similar granulated sweetener) 2 tsp vanilla essence Sauce 3 Tbsp butter 2 Tbsp natvia sweetener (or similar granulated sweetener) 1 tsp vanilla
Method
Preheat oven to 160°C and grease four ramekin dishes (approx. 9cm diameter, 6cm high) and place in large baking dish. 1. Place eggs, cream cheese, water, sweetener and vanilla in a blender and blend until smooth and combined. 2. Pour mixture evenly between the four greased ramekin dishes. 3. Place ramekins in large baking dish in the oven then pour hot water into the baking dish until halfway up the sides of the ramekin dishes. 4. Bake for approx. 30 minutes or until tops look golden and brown. 5. Carefully remove puddings from the baking dish and serve warm (with sauce) or place in fridge to cool and serve cold (with warm sauce). 6. To make the sauce â place all sauce ingredients in a small bowl or jug and microwave on high for 30 seconds. Whisk together and microwave further 30 seconds (if needed) to melt fully and combine. 7. Serve warm sauce in small jug or pour directly on top of each custard to serve.
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