Custard reminds me of those Asian custard pastry that I used to like. But now, as my palate changes after being on the low carb high fat eating lifestyle for seven years, the traditional custard pastry tasted too sweet to me. I don’t enjoy it anymore.

I was imagining a creamy custard that are both tasty and low carb. I asked Dan if he like custard and he said the same thing: I used to like it but don’t anymore because its too sweet.

So I surprised him with this. 🙂  A creamy, really creamy, and low sweetness custard.

I pulled out an old recipe that I have. Instead of using milk which the original recipe called for, I replaced it with heavy whipping cream for a lower carb count and a creamier texture.

First, add the eggs, vanilla extract, xylitol sweetener and salt into a mixing bowl. Use a electric handheld mixer with low speed, gently mix the ingredients together. Set aside.

Warm the heavy whipping cream in a saucepan over low heat. Keep stirring until the cream warm up. Do not bring to boil. Remove from the heat and continue stirring.

To temper the egg mixture with the warmed cream, add a few drops of cream into the egg mixtures with one hand, and keep stirring with the other hand. Continue to add drops of cream and continue stirring. Do not add the warm cream too quickly or the egg mixture would turn into curd.

After about one cup of warmed cream are slowly dripped into the egg mixtures, drizzle the cream in thin stream while stirring continously.

When the cream and eggs are incorporated, divide them equally into six 7 ounce ramekins.

Place the ramekins onto a baking dish, and add hot water in the baking dish to half way the sides of the ramekins.

Place the tray of ramekins into the pre-heated oven of 325F (162C), and bake for about 40 minutes or until a toothpick inserted into the center of the custard come out clean.

It will have a light golden brown top. You can serve it warm or chill it before serving.

I prefer it chilled for summer.

This custard is very creamy with low level of sweetness and we love it!

Here is the recipe:

Each serving contains 5.7 g total carb, 5.7 g net carb, 6.5 g protein and 47.9 g fat.

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