Low Carb Custard Sauce Recipes
LOW-CARB CUSTARD
I got this off another recipe website. I 'tweacked' it to fit my taste. I also would like to try this recipe with an egg substitute to help reduce the fat. I used 6 oz ramekin dishes and had plenty to fill 8+ dishes. I made it for dessert and I enjoyed it as breakfast the next several mornings.
Provided by Jennifer Fisher
Categories Breakfast
Time 35m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Set oven to 350 degrees F.
- Beat the eggs and add heavy cream, water, flavor extract, and artificial sweetner together.
- Blend well.
- Pour mixture into 6 to 8 ramekin dishes (depending on size).
- Sprinkle with the cinnamon or nutmeg on top.
- Place ramekin dishes inside a larger baking dish of cool water.
- Be sure the level of the water is 1/2 way up the dishes.
- Bake for 30 minutes or until center is firm.
- Let sit for 5 minutes before serving or refrigerating.
Nutrition Facts : Calories 299.1, Fat 28.3, SaturatedFat 15.7, Cholesterol 314, Sodium 115.2, Carbohydrate 2.5, Fiber 0.2, Sugar 0.3, Protein 9.2
LOW CARB CUSTARD SAUCE
From Laura Dolson, Your Guide to Low Carb Diets on about.com This sugar-free custard sauce is the traditional way to use up the egg yolks left while making snow pudding and make a sauce for it at the same time. It's not difficult, but follow the directions carefully, or you may have scrambled egg! There was no amount listed for the finished product. Prep time includes cooking time.
Provided by Nana Lee
Categories Sauces
Time 20m
Yield 1 batch
Number Of Ingredients 6
Steps:
- NOTES:.
- * Instead of the cream and milk you can use all milk(1 cup).
- ** Artificial sweetener equal to sweetness of 2 tsp sugar.
- Heat the milk or milk and cream until scalding - if it's steaming, it's probably there. You should see very tiny bubbles only at the very outside edges of the liquid.
- Remove from heat.
- Add the vanilla, sweetener, and salt to the milk.
- Beat the egg yolks.
- Add a little of the milk to the eggs and mix well (this is called "tempering" the eggs so they don't cook).
- Repeat, adding a little more milk so you gradually bring the eggs up to temperature. Then add all the rest of the milk mix.
- Put a small amount of water in the bottom of a double boiler or a pot on which you can put a bowl. Heat. The water should not touch the bottom of the bowl.
- Add milk/egg mixture and stir or whisk over hot/boiling water until mixture begins to thicken, then remove from heat and stir until it coats a metal spoon.
- Refrigerate.
- Nutritional Analysis: Each of 8 servings (2-3 Tablespoons) has 1.5 grams of carb and 60 calories (less if you don't use the cream).
Nutrition Facts : Calories 442.4, Fat 37.4, SaturatedFat 20.1, Cholesterol 590, Sodium 422.8, Carbohydrate 12.1, Sugar 0.5, Protein 14.6
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