This low-carb sugar-free custard sauce recipe is the traditional way to use up the egg yolks left while making snow pudding and make a sauce for it at the same time.
The best tip to remember is to make sure that you do not overcook any part of your low carb egg custard, either on the stove or in the oven. If you are in doubt, utilize a thermometer to check the temperature. It’s good to cook the low carb egg custard over medium-low heat, instead of high heat, that way you will not burn it.
If you don’t want to use heavy cream or are dairy-free, almond milk is an option to use when making this low carb custard recipe. You can also try using coconut cream or coconut milk, especially if you have a nut allergy. Can You Get Sick From Custard? Eggs are one of the many foods that you can get sick from if not properly handled.
Add cream and vanilla to a small saucepan. Whisk over medium heat until it reaches a low simmer and remove from heat. In a separate bowl whisk together sweetener and egg yolks. Whisk into the cream mixture. Return to the heat and continue whisking until custard thickens and coats the back of a spoon. Serve warm or chill for later.