Baked egg custard is a comforting recipe that has been around for generations. My mom has been making various flavors as long as I can remember. Especially when practicing low carb, because it doesn’t require any special effort.
It requires few ingredients and is easy to put together, making for the ideal last-minute dessert idea.
Custard is a very versatile dessert. Usually made of dairy, eggs, and sweetener. This version has zero carbs, and can be made without sweetener.
Custard has been enjoyed since the middle ages and is the basis for other classic desserts like French pots de creme, and creme brulee, as well as Spanish flan. The type of dairy option you choose affects the custard’s thickness. I wanted the carbs to be zero with the most creaminess, so I used heavy cream.
I bake the custard cups in a hot water bath. What does a hot water bath do? It prevents the custard from curdling or cracking. Egg-based desserts need to cook slowly at a low temperature to keep a creamy texture, and the hot water helps to do just that.
How do you make a hot water bath? Put a pot of water on the stove over medium heat and bring it to simmering, not a rolling boil. Place the custard cups in a large baking pan with sides that are nearly as tall as the custard cups.
Pour the hot water around the custard cups, being careful not to spill any water into the cups. You want the level of the hot water on the outside of the cup to be just at the level of the custard.
Oh…and be careful when placing this heavy baking pan into the oven. Don’t let that water spill onto your custard mixture! Easier said than done, ha ha!
How Long To Bake Custard
The length of time you bake the custard may vary slightly based on the size and shape of the ramekins you use. The custard should be set around the edges, yet slightly jiggly in the center. A knife inserted in the center of the custard should come out clean. And if you want to? Test the temperature with a thermometer. It should read at about 170-175 degrees.
I used ramekins, but my mom always used a baking dish.?.. It will take longer to bake (close to an hour depending on the baking pan you use) and you’ll still want to use a water bath.
I used orange to flavor my custard, but you could use any flavor, or simple vanilla, or some spices if you’d rather would also be fabulous!
CJ’S FOLLOW-UP TASTE TEST
This carnivore dessert was absolutely fantastic! This recipe is courtesy of Sarah’s Mom and our experience with the BBB&E Extreme Carnivore Diet. We were searching for a carnivore dessert and here it is! Enjoy!
CJSKETOKITCHEN RECIPE SPOTLIGHT
In this section we try and highlight other recipes that might interest you. This week we decided to highlight another extremely popular and easy to make recipe:
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Zero Carb Orange Cream Custard
- preheat your oven to 325 degrees. Prepare a large baking dish, large enough for 4, 1 cup sized ramekins.
- Boil water in your kettle to fill your baking dish for the water bath ( Bain Marie)
- In a blender, combine eggs, cream, flavor, salt, and optional sweetener. Blend to combine ingredients. Adding more extract or sweetener if desired to personal tastes.
- Fill four 1 cup ramekins evenly with custard mixture. Slowly pour hot water into baking dish surrounding your ramekins about halfway up the sides.
- Bake 50 to 60 minutes until just set when a knife is inserted, but custard is still slightly jiggly. Let cool completely. Chill if desired.
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