Egg custard. Have you ever had it? Have you heard of it? I have heard of it, but have never had it. Until yesterday. Today’s recipe is inspired by spending the month of January living the Carnivore life. How many different ways can you eat eggs and/meat? What do you do if you have a special occasion coming up? Are you allowed desserts at all? So many questions when you start making lifestyle changes. Let’s face it, we all want things to be different, but none of us really want to change.
So, we look for foods that can replace our favorites. I’m co-author on an upcoming carnivore cookbook so we’ve all been coming up with new and old recipes to share in the book. This egg custard will be one that I add. It’s a pretty light dessert, with just a hint of vanilla sweetness. just enough to satisfy that sweet craving. The serving size is pretty small too, so it really is just enough!
If your diet allows, add some sliced berries to the top or even some fresh whipped cream.
Egg Custard
This light and creamy dessert can be made with or without sweetener.
Ingredients
- 1 cup heavy cream
- 1 egg large
- 2 packets truvia sweetener or equivalent
- 1 pinch pink salt
- 1 pinch nutmeg
- 1/8 tsp vanilla
Instructions
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Preheat oven to 325 degrees
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Fill cake pan 1/3 to 1/2 way with water.
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Place ramekins in the cake pan
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Add all ingredients to bowl and whisk until fully mixed.
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Divide custard mixture between the 4 cups.
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Bake for 1 hour or until custard sets.
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Let cool 1 hour before serving.
Recipe Notes
- Options *
Add sliced berries or whipped cream to top before serving.
Add 1 Tbsp cocoa to mixture before baking. Be sure to taste. More sweetener may be needed.
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