Egg Custard Recipe
- 1 pint of heavy whipping cream
- 3 large eggs
- 3 tablespoons real vanilla extract
- 8 packets of stevia
Hand mix eggs and vanilla, blend in cream and stevia with a series of gentle turns until mixture is smooth. Pour into 6 custard cups (go ahead and invest in a set – you won’t regret it!) that are standing in a pan with about 1 inch of hot water (not boiling).
Cook in oven at 325 degrees for about 30-35 minutes until a knife inserted in center of one of the cups comes out clean (since oven temperatures vary, keep checking every 5 minutes if necessary – do not overcook).
Take out of water and set on top of the oven to cool for 30 to 45 minutes.
Sprinkle another packet of Stevia on top and enjoy! Unused portions can be refrigerated.
A lighter texture can be achieved substituting half & half for the heavy cream. (Less than 5 grams of carbohydrates per serving.)