The basic recipe for Paula Deen’s boiled custard is 1 1/2 cups whole milk, 2/3 cup sugar, 6 large egg yolks, 2 tablespoons softened unsalted butter and 1/2 teaspoon vanilla extract. The recipe makes eight servings. Place milk and sugar in a medium saucepan over medium heat. Whisk constantly. Whisk together egg yolks in a medium bowl.
1 Low-carb Custard Tart Base 2 3/4 cup of Almond Meal 3 1/4 cup of Flaxseed Meal 4 2 tablespoons of Swerve 5 1/4 teaspoon of Nutmeg 6 1 ounce of unsalted butter, melted 7 1 Egg 8 Low Carb Custard Tart Filling 9 2 Eggs 10 1 Egg Yolk More items...
No, low carb egg custard and pudding are not the same things. Custard is creamy, is made with eggs and baked in a water bath. Pudding doesn’t necessarily require eggs and milk is the main ingredient. Regular versions are often thickened with cornstarch, but I have a low carb pudding recipe coming soon for you!
This dish has no flour to begin with, so we just swap in a low carb sweetener. And since keto egg custard is baked in individual ramekins, it has built-in portion control! Even though the total time for this low carb custard recipe is around 40 minutes, most of it is hands-off time in the oven.