Best Low Sugar Baked Custard Recipes

BAKED CUSTARD RECIPE {EASY AMISH RECIPE}

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• In a medium-size bowl, beat the eggs on medium-low speed for 30 seconds.
• Add the sugar, salt and vanilla. Whisk gently until mixed.
• Pour the milk into a microwave-safe bowl and heat in 1 minute increments until the temperature of the milk reaches 180 degrees.* Stir between each time interval to distribute the heat. Depending on the bowl and microwave you use, this will take about 5 minutes. Be sure not to let the milk boil.
• Remove 1 cup of the heated milk and slowly drizzle it into the egg mixture, whisking the eggs quickly the entire time.**
• Slowly pour the remainder of the milk over the egg mixture, whisking constantly.
• Beat with a hand mixer for 20-30 seconds.
• Pour the custard into 10 6-ounce ramekins, dividing the custard equally between the cups. There is no need to grease the ramekins.
• Place the ramekins in a 10x15" baking pan with sides about as tall as the ramekins.
• Sprinkle nutmeg overtop the custard.
• Heat about 10 cups of water, not quite to boiling but very hot, on the stovetop or in the microwave.
• Pour the hot water into the pan around the ramekins, being careful not to get any of the water into the custard itself.
• Carefully place the pan into the preheated oven and bake for 35-40 minutes. The exact time may depend on the size and shape of the ramekins you use. The custard is done when you insert a knife into the center of a cup and it comes out clean.
• Serve cold or warm as desired, with whipped cream.
• Refrigerate any leftovers.

HOMEMADE SUGAR FREE CUSTARD

Steps:

• Warm milk, sweetener and vanilla bean paste in a pot on stove until gently heated, but do not boil. Then remove from heat and sett aside.
• In a separate bowl, whisk egg yolks and cornflour until combined
• Whilst still whisking the egg mixture, pour the warmed milk into the bowl and continue to whisk until all combined
• Return custard mixture to saucepan, on LOW heat, until custard gradually thickens (stirring occasionally) This could take around 15 minutes or so.
• Once thickened to your liking, take it off the heat.

EASY KETO EGG CUSTARD

Steps:

• Preheat the oven to 350 degrees.
• While the oven is heating up, beat the eggs with an electric mixer in a large bowl until they are frothy.
• On medium/low, heat the heavy cream, powdered Swerve, and salt in a pan on the stove. Keep stirring it until it starts to form tiny bubbles around the edges of the pan. DO NOT let it boil or else you will end up with cooked eggs instead of custard. You can check the internal temperature of the cream mixture with a thermometer. It should be 180 degrees.
• The next step is to mix it into the egg mixture slowly and constantly whisking it. This way the mixture will remain smooth and not lumpy.
• Now remove it from the heat and stir in the vanilla.
• Get a large 13 x 9-inch pan and lay out 6 small custard dishes evenly in the pan.
• With a ladle spoon out the custard mixture evenly into the dishes.
• Pour water into the large baking dish so that it's enough to come halfway up the outside of the custard dishes. This water bath is to make sure that the custard doesn't crack or overbake, but instead cooks evenly by reducing sudden temperature changes.
• Top with a dusting of nutmeg sprinkled on the top of the custard.
• Bake the keto egg custard at 350 degrees for 30-35 minutes.
• Insert a knife into the center of the custard. If it comes out clean take it out immediately. If it is not clean then continue baking it but check it every minute or two. It should be jiggly, and it's very important not to overcook the keto custard, otherwise, it will lose its creamy consistency and become hard.
• When it's done, take the dishes out of the oven and place on a cooling rack to let the keto custard cool. Then put the dishes into the refrigerator. Cover them with a piece of plastic wrap.

BAKED CUSTARD

Steps:

• Preheat oven to 350. Grease an 8x8 baking pan.
• Mix together the sweetener, butter, and cream cheese until smooth with an electric mixer. Add in the rest of the ingredients and mix well. Pour into the prepared baking dish.
• Bake for 30-35 min or until the filling no longer jiggles if the pan is gently shaken. It will puff up like a souffle and then sink. This is normal. Cool completely. Serve room temperature or chilled. Store in the fridge.

BAKED CUSTARD

Steps:

• Heat oven to 350°F.
• In medium bowl, beat eggs, sugar, vanilla and salt with wire whisk or fork. Gradually stir in milk. Pour into six 6-ounce custard cups. Sprinkle with nutmeg.
• Place cups in 13x9-inch pan on oven rack. Pour very hot water into pan to within 1/2 inch of tops of cups (see box, below).
• Bake about 45 minutes or until knife inserted halfway between center and edge comes out clean. Remove cups from water. Cool about 30 minutes. Unmold and serve warm, or refrigerate and unmold before serving. Store covered in refrigerator.

LOW SUGAR BAKED CUSTARD

Steps:

• Beat the eggs.
• Add milk, splenda and vanilla and mix well.
• Mix syrups together and place 1 Tbsp in the bottom of 4 ramekins or oven-proof cups.
• Pour custard mixture gently into each ramekin.
• Place the ramekins in a pan and fill the pan with boiling water to within 2 cm of the top of each ramekin.
• Bake at 180 degrees C for 35-50 minutes.

BAKED BROWN SUGAR CUSTARDS

Steps:

• These gorgeous and very simple little desserts are somewhat like creme caramel or French 'flan'. The brown sugar adds a delicious, rich, toffee-ish flavor. You can even bake them in little espresso cups.
• Preheat the oven to 325 degrees F.
• Whisk the eggs in a bowl. Add the brown sugar, and mix well.
• Place the milk, cream and orange zest, if using, into a saucepan and bring up to a simmer. Remove the saucepan from the heat, and gradually pour into the egg and sugar mixture, whisking continuously. Pour the custard mixture through a sieve and into a large jug, and skim off any froth from the surface.
• Place the cups or ramekins in a baking dish, or wide shallow pan, and fill them up with the custard. Pour enough hot water into the baking dish to come halfway up the sides of the cups or ramekins (known as a bain-marie) and cover with foil. Bake in the oven for about 40 minutes, or until the custards are just set in the center.
• Remove the custards from the baking dish, and serve warm or allow to cool. Either way, sprinkle a little bit of extra brown sugar on top just before serving.
• These gorgeous and very simple little desserts are somewhat like creme caramel or French 'flan'. The brown sugar adds a delicious, rich, toffee-ish flavor. You can even bake them in little espresso cups.
• Preheat the oven to 325 degrees F.
• Whisk the eggs in a bowl. Add the brown sugar, and mix well.
• Place the milk, cream and orange zest, if using, into a saucepan and bring up to a simmer. Remove the saucepan from the heat, and gradually pour into the egg and sugar mixture, whisking continuously. Pour the custard mixture through a sieve and into a large jug, and skim off any froth from the surface.
• Place the cups or ramekins in a baking dish, or wide shallow pan, and fill them up with the custard. Pour enough hot water into the baking dish to come halfway up the sides of the cups or ramekins (known as a bain-marie) and cover with foil. Bake in the oven for about 40 minutes, or until the custards are just set in the center.
• Remove the custards from the baking dish, and serve warm or allow to cool. Either way, sprinkle a little bit of extra brown sugar on top just before serving.

BAKED CUSTARD

Steps:

• Preheat oven to 300°F.
• Combine eggs, milk, sugar and vanilla in a bowl, mixing until smooth.
• Pour into six ramekin dishes or custard cups.
• Sprinkle with nutmeg.
• In a large baking dish filled half-way up with water, place custard cups.
• Bake for 1 hour 15 minutes to 1 hour 30 minutes or until knife comes out clean when inserted into middle of one of the custards.
• Refrigerate until serving time.