Sugar Free Baked Custards and a Magic Fridge

Baked Custards 6

In our laundry room is an old refrigerator. It isn’t fancy, doesn’t dispense water or ice, or sync to your phone to create grocery lists. But it is magic.

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As my husband and children like to observe, whenever someone takes the last custard from this fridge, more magically appear again the very next day. They love this Magic Fridge.

It must be that same Magic that turns full laundry baskets into piles of folded clothes, raw ingredients into hot meals, and grimy bathrooms into sparkling retreats (okay, that might be wishful thinking; I’m still waiting for that kind of magic to appear).

But if you’re looking for a simple egg custard that is easy to make sugar-free, this is definitely the kind of magic I can help you with.

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Stevia is my favorite non-sugar sweetener, but it can sometimes be bitter if it is used alone to sweeten desserts. For this recipe, I combine stevia with erythritol. You could also use Splenda (or go for an all-sugar version).

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RECIPE:

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Sugar Free Baked Custards

3 eggs
3 egg yolks
¼ tsp liquid stevia
1 ½ tsp vanilla
pinch of salt
4 cups (1 quart) half & half
½ cup erythritol (or Splenda)
Optional: fresh berries for garnish

Preheat oven to 325°F.

Prepare a pan for a water bath: place eight 8-oz ramekins in a larger baking pan. Heat enough water to come halfway up sides of ramekins. (Don’t add hot water to baking pan until after pouring custard into ramekins)

In a mixing bowl, whisk together eggs, egg yolks, stevia, vanilla, and salt.

Heat half & half until very hot, but not quite boiling. (You can do this either in the microwave or on the stovetop). Remove from heat and stir in erythritol.

While whisking constantly, slowly pour the hot milk in a steady stream into the mixing bowl with the eggs. Do this very, very slowly at first, or you will curdle the eggs.

Strain the custard through a mesh sieve to remove any lumps.

Pour custard into small ramekins. Fill bottom of the larger baking pans with hot water to halfway up sides of ramekins.

Bake for 30 minutes, or until set at the edges, and only slightly jiggly in the center. Cool for 15 minutes in the water bath. Remove ramekins from water bath and refrigerate for 2-3 hours before serving. Serve with fresh fruit, if desired

Yield: 8 8-oz custards

**To prepare using sugar: use 2/3 cup sugar in place of stevia and erythritol

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