Fail-Proof Egg Custard Directions
- Preheat your oven to 325°F (160°C).
- Prepare a 1.5-quart baking dish or six ramekins. If using ramekins, place them in a larger baking pan.
- In a mixing bowl, whisk or beat the eggs until well combined and slightly frothy.
- Add the erythritol and whisk until the mixture is smooth.
- Gradually pour in the almond milk, whisking continuously to blend.
- Add the vanilla extract, salt, and, if desired, nutmeg and cinnamon for added flavor.
- (Optional) Strain the mixture through a fine mesh sieve into another bowl for a smoother texture.
- Carefully pour the custard mixture into the prepared baking dish or ramekins, filling each about three-quarters full.
- Prepare a water bath by placing the baking dish or ramekins in a larger baking pan. Fill the outer pan with hot water until it reaches halfway up the sides of the custard containers.
- Bake in the preheated oven for 40-50 minutes, or until a knife or toothpick inserted in the center comes out clean or with a few moist crumbs.
- Remove from the oven and let the custard cool in the water bath for about 10 minutes. Then, transfer to a cooling rack to reach room temperature.
- Once cooled, cover the custard with plastic wrap and refrigerate for at least 2 hours before serving.
WW Points Calculation:
- Eggs (4 large): 0 pts
- Unsweetened almond milk (2 cups): 2 pts
- Erythritol (1/3 cup): 0 pts
- Vanilla extract (1 tsp): 0 pts
- Salt, ground nutmeg, and ground cinnamon: 0 pts
Total Points: 2
Servings: 6
Per Serving: 0.33 points (round up as needed)
Nutrition Information:
- Calories: ~60 per serving
- Fat: 4g
- Protein: 4g
- Carbohydrates: 2g
- Sugar: 0g
- Sodium: 85mg
I'm waiting for your comments! Enjoy!
