Egg Custard

Recipe - Courtesy of Dixie USA

Recipe: Egg Custard


If you like custard or creme brulee, this recipe is a definite keeper. At less than 1 carb each, you can enjoy creamy custard whenever you want. Low fat and over 7 grams of protein per serving.

Preparation Instructions:

Preheat Oven to 325 degrees.
Place 4 ramekins or custard cups in an 8" or 9" baking pan. Using hot water, pour a 1" high level of water around the cups.

In a medium sized bowl, place the Vanilla Power Shake mix and add 1-3/4 cups HOT water. Whisk to mix well. Add the eggs and continue to whisk until smooth and creamy - about one minute more. Pour the mixture into the 4 cups in the baking pan and carefully place the pan onto the center oven rack. Bake for 35-45 minutes (until knife inserted in the middle of the custards comes out clean.) Remove the custard cups from the baking pan and cool. Chill and serve. Custards will keep in the fridge for a week.

Sprinkle cinnamon lightly over custards before or after baking.
For Toasted Coconut topping: Combine and sprinkle 2 Tablespoons unsweetened coconut with 1 Tablespoon Sugar Not Spoonful Natural Sugar Replacement with 1 Tablespoon melted butter. Broil for 3 minutes.
For Chocolate Custards, simply use Chocolate flavored Carb Counters Rock & Roll Power Drink Mix.
For creme brulee: Sprinkle 2 Tablespoons of Sugar Not Spoonful Natural Sugar Replacement over the tops of the baked and cooled custards. Broil for 2 minutes. Note: check half way through to be sure not to burn topping.

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