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This Baked Custard comes from my Portuguese Custard Tart recipe and uses the custard filling. I had some leftover when I made the tarts so thought since the custard is the best part anyway, lets try making just that!
These turned out brilliantly and the carbs were quite a bit lower than the Portuguese Custard Tarts too since these have no pastry!
Baked Custard – Makes 5
300mL cream
450mL water
½ tsp pink salt
75g powdered sweetener
3 tbsp coconut flour
1/2 lemon, the peel, cut in 3 or 4 big pieces
3 egg yolks, lightly beaten
3 tsp vanilla essence or extract
1 ¼ – 1 ½ tsp xanthan gum
Add cream, water, salt, 75g sweetener, coconut flour and lemon peel to a large pot and whisk over a low heat until combined. Let it come to a simmer whisking frequently.
Dribble in the egg yolks a tiny bit at a time while whisking constantly to incorporate. Let cool for about an hour. Remove pieces of lemon peel and whisk in vanilla essence.
For this next part I strongly recommend using the whisk attachment of a stick mixer or similar, because you will have a LOT of whisking and incorporating to do. Take a tsp at a time of the xanthan gum and sprinkle TINY amounts into the custard, whisking well with the stick mixer after each little bit is added.
The xanthan gum needs to be whisked in very well or it doesn’t thicken properly like it should. My arm lost feeling the first time with all this whisking and the thickness still wasn’t quite right, which is why you need a stick mixer! After all or most of the xanthan gum is incorporated the custard should have a nice thickness and a bit of elasticity to it.
Divide custard mixture between ramekins. Place on a baking tray and pour boiling water into the tray until the bottom is covered well, about ½ cm deep. Place tray in a preheated oven, bake at 180C for 20 minutes. Remove and allow to cool in the tray until cool enough to handle. Remove cool to room temperature.
Nutritional Info:
Cals – 264.6
Fat – 24.9g
Protein – 3.9g
Total Carbs – 5.3g
Fibre – 2.1g
Sugars – 2.4g
Net Carbs – 3.2g
*If counting sweeteners add 14.8g carbs
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