Low-Carb Baked Custard with Berries

A magical mixture of eggs, milk, and cream is baked in berry-filled ramekins to make this low-carb custard. Refrigerate overnight for a great breakfast option.

• Preparation Time: 10 mins
• Cooking Time: 50 mins
• Total Time: 60 mins
• Calories: 187 Calories

Ingredients

• 1 teaspoon vanilla extract
• 3 eggs
• 2 egg yolks
• 2 cups whole milk
• ¼ teaspoon freshly grated nutmeg
• 1 cup heavy cream
• cooking spray
• ½ cup blueberries, or to taste
• ¼ cup granular sucralose sweetener (such as Splenda®)

Recipe Instructions

Step 1

Bake in the preheated oven until set, about 45 minutes.

Step 2

Spray 8 ramekins with cooking spray. Fill a roasting pan halfway with water.

Step 3

Combine eggs, yolks, and sweetener and whisk until thick and pale.

Step 4

Bring milk and cream to a boil in a saucepan. Remove from heat and slowly drizzle mixture into the egg mixture; whisk briskly to combine without cooking the eggs. Stir in vanilla extract. Strain custard mixture through a sieve if desired.

Step 5

Place 2 or 3 blueberries in the bottom of each ramekin. Pour custard mixture to within 1/2 inch from the top. Sprinkle with nutmeg. Place ramekins in the prepared roasting pan.