- cooking spray
- 3 eggs
- 2 egg yolks
- 1/4 cup granular sucralose sweetener (such as Splenda®)
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon freshly grated nutmeg
- 1/2 cup blueberries, or to taste
- Spray 8 ramekins with cooking spray. Fill a roasting pan halfway with water.
- Combine eggs, yolks, and sweetener and whisk until thick and pale.
- Bring milk and cream to a boil in a saucepan. Remove from heat and slowly drizzle mixture into the egg mixture; whisk briskly to combine without cooking the eggs. Stir in vanilla extract. Strain custard mixture through a sieve if desired.
- Place 2 or 3 blueberries in the bottom of each ramekin. Pour custard mixture to within 1/2 inch from the top. Sprinkle with nutmeg. Place ramekins in the prepared roasting pan.
- Bake in the preheated oven until set, about 45 minutes.
06/04/2019
recipepes.com
low-carb baked custard with berries, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
