Saturday, January 22, 2011

Basic Atkins Friendly Baked Custard Recipe

Sherri mentioned on our forum that she was looking for a recipe for custard made with splenda, heavy cream and vanilla. This is a basic recipe that I've used often. Sometimes, I add cocomut and a meringue on top after baked and have coconut custard. ( Make sure it's unsweetened coconut- I find it in the "green aisle" of my favorite grocery.

Baked Custard


4 eggs, beaten
Splenda equivalent of 3/4 cup of sugar, or less if you like it less sweet tasting
1/4 teaspoon salt
1 teaspoon vanilla extract
2 1/2 cups heavy cream (scalded- do not boil!)
1/4 teaspoon ground nutmeg

Preheat oven to 350 degrees

Beat eggs, Splenda, salt and vanilla until they are blended well. Scald the cream, but do not boil. Very gradually, stir the cream into the egg mixture. Do not do it all at once or you will have some scrambled pieces of egg. Once the cream is incorporated into the egg mixture, you can strain it to make sure no egg has coagulated. Mostly I don't do this, as I pour the cream very, very slowly. Pour into a glass casserole dish that has been sprayed with pan spray. Sprinkle the top with nutmeg if you like it.

Place an oven proof larger dish into the oven- must be larger than the custard dish by at least 1 inch all around. Fill the larger dish with hot water to reach about 1/2 the way up the sides of the custard, after you have placed the custard dish in the water bath dish. Bake for 45 to 50 minutes or until a straw or toothpick comes out clean. (Ovens vary, so check at 40 minutes.) Remove from oven and place the custard on a cooling rack. This can be served at room temperature or cold from the fridge. Note: When I remove the custard from the oven, I cover the top right on the custard with plastic wrap to keep it from getting a skin on it as it cools. Sometimes, I use almond or other flavored extracts for a change. If there are leftovers, refrigerate- will keep at least two or three days.

1 comment:

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