Creamy, Dreamy & Guilt-Free (Ready in ~40 Minutes)
This baked egg custard is smooth, rich, lightly sweet (if you want), and naturally low in carbs. It’s perfect for keto, low-carb diets, or a simple high-protein dessert that feels indulgent but stays light.
🧾 Ingredients (Only 3!)
- 4 large eggs Egg
- 2 cups heavy cream Heavy Cream
- ¼ cup low-carb sweetener (monk fruit or erythritol) Erythritol
⭐ Optional Flavor Add-Ins (not required but recommended)
- 1 teaspoon vanilla extract
- Pinch of salt (enhances flavor)
- ½ teaspoon cinnamon or nutmeg
🍳 Step 1: Preheat & Prepare
- Preheat oven to 325°F (160°C).
- Lightly grease 4–6 ramekins or a baking dish.
- Place a kettle of water to heat (for water bath).
🥄 Step 2: Mix the Custard
- In a mixing bowl, whisk together:
- Eggs
- Heavy cream
- Sweetener
- Whisk until completely smooth (no streaks of egg).
👉 Do not overbeat—just blend well.
🍮 Step 3: Pour Into Ramekins
- Divide mixture evenly into ramekins.
- Tap lightly to remove air bubbles.
💧 Step 4: Water Bath (Important for Creaminess)
- Place ramekins in a deep baking dish.
- Carefully pour hot water around them (halfway up the sides).
This prevents curdling and keeps custard silky.
🔥 Step 5: Bake
- Bake for 35–40 minutes
You’ll know it’s done when:
- Center is slightly jiggly (not liquid)
- Edges are set
- Top is lightly golden
❄️ Step 6: Cool & Set
- Remove from oven carefully.
- Let cool for 15–20 minutes.
- Chill in fridge for best texture (optional but recommended).
🍽️ Serving Ideas
Serve warm or chilled with:
- Cinnamon dusting
- Sugar-free whipped cream
- Fresh berries (low-carb friendly)
- A drizzle of sugar-free syrup
💡 Pro Tips for Perfect Custard
✔️ Don’t overbake
Overbaking causes a rubbery texture.
✔️ Use a water bath
This is what makes it silky instead of eggy.
✔️ Sweetener choice matters
- Monk fruit = clean taste
- Erythritol = slightly cooling aftertaste
✔️ Strain for extra smoothness
For ultra-restaurant texture, pour mixture through a sieve before baking.
🧊 Storage
- Refrigerator: up to 4 days
- Best eaten chilled or lightly warmed
- Not recommended for freezing (texture changes)
