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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.

Baked Custards 1

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).

Baked Custards 5

RECIPE:

Baked Custards 6

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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Baked Raspberry Custard Cups (Sugar Free)

Raspberry Custard Cups 2

These innocent little dessert cups created a fair amount of contention in our home recently.

I have two of these  Crème Brulee Ramekin Sets:

Creme Brulee Ramekins

While this is definitely not a necessary kitchen item (it was a gift), I do enjoy using it. I like that the rack keeps the bottom of the ramekins from touching the bottom of the pan when using a water bath. And it is really easy to remove the ramekins from the water bath with the rack. However. With 8 little cups and 6 people in our house right now, this creates conflict regarding the two “extras”.

Raspberry Custard Cups 1

Brian eats very little sugar, so every now and again I try to make a dessert that he will eat. Custards are an easy dessert to substitute out sugar without compromising the texture of the dessert. I make these using a combination of stevia and Splenda, but you could certainly make them with sugar as well.

So when I made these sugar-free custards, Brian assumed that I had made them for him and promptly ate a second one later that night and a third for breakfast the next morning. From the sad, droopy faces I got when kids came home from school asking about the “extras”, you would think that summer vacation had been cancelled.

Luckily, these are super easy to make, so I threw another batch in the oven before dinner. I wish I could say that everyone was happy that they got a second dessert, but unfortunately, it just created the same conflict two days in a row with who was going to get the “extras”.

Next time I’ll just hide the two extras, announce that there are only six, and eat the extras myself while everyone is at school. No more conflict.

RECIPE:

Raspberry Custard Cups 2

Baked Raspberry Custard Cups

3 cups half-and-half ( or 1 ½ cups milk + 1 ½ cups cream)
3 whole eggs + 2 egg yolks
½ cup sugar (or 1/3 cup Splenda + 10 drops vanilla stevia)
1 tsp vanilla extract or 1 vanilla bean, halved and scraped
Pinch of salt
Raspberries (about 2 cups), fresh or frozen (do not thaw)

Preheat oven to 325°F. Prepare a pan for a water bath: place eight 6-oz ramekins in a larger baking pan. Heat enough water to come halfway up sides of ramekins.

Heat half-and-half in a saucepan over medium heat until very hot, but not quite boiling.

In a mixing bowl, whisk eggs, sugar, vanilla and salt until well combined.

While whisking constantly, slowly pour the hot milk in a steady stream into the mixing bowl with the eggs and sugar. Do this very, very slowly at first, or you will curdle the eggs. (I transfer the hot milk from the saucepan to a 1-quart Pyrex measuring cup so that it is easy to pour)

If necessary, strain custard through a mesh sieve to remove lumps. If you have no lumps, then just skim the foam from the top of the bowl using a mesh skimmer.

Place 5-6 raspberries (if using frozen raspberries, do not thaw first) in the bottom of each ramekin. Pour custard over raspberries. Fill bottom of larger pan with enough hot, almost boiling, water to come halfway up sides of ramekins.

Bake for 30-35 minutes, or until set completely at the edges, and only slightly jiggly in the center. NOTE: If you are using frozen raspberries, bake for 35-40 minutes. Cool for 15 minutes in waterbath. Remove ramekins from waterbath and refrigerate for 2-3 hours before serving.

Yield: 8 6-oz custards

 

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