9 Keto Baked Egg Custard Recipes - Remake My Plate (2024)

FAQs

How many carbs are in keto custard? ›

But I walk you through how to set that up, step by step. It's remarkably simple. Custard without sugar is amazingly keto-friendly. Each serving has only 2.5g of carbs, so you can enjoy this sweet treat and easily stay within your carb limit for the day!

However if the proteins are overcooked, either by using a temperature that is too high or just cooking for too long, then the proteins will come together so tightly that they will start to squeeze out water and this causes the weeping in an egg custard (or the scientific term for this is syneresis).

Don't skip the step of cooking this custard in a bain marie; it creates a gentle heat around the custards and results in a uniform cooking process, preventing the eggs from curdling. If you want a thicker custard, you can use 3 eggs instead of 2.

The first option is to mix two tablespoons of flour with four tablespoons of cold water for every cup of custard you've made. Mix the flour into the water well, then whisk it into your custard mixture as it cooks on the stove. You can follow the same steps with cornstarch instead of flour if you prefer as well.

Custard contains fewer calories than ice cream, more protein, and calcium, but less fat and carbs.

The short answer, no, cool whip is not keto friendly for those on a strict low carb diet. HOWEVER, cool whip in small amounts can easily fit into a low carb/ keto diet.

The knife test: Test for doneness with a thin-bladed knife. Insert knife about 1 inch from the center of a one-dish custard; midway between center and edge of cups. If knife is clean when pulled out, the custard is done. If any custard clings to the blade, bake a few minutes longer and test again.

The more eggs that are added, the stronger the physical protein bonds will be. While the yolk also contains some protein, it's more famous for its fattiness. Egg yolks give a smooth, velvety texture to whatever they're added to, whether it's a cake batter or my favorite luscious lemon curd from Bakes by Brown Sugar.

Baked custards generally prefer moderate heat, in large part, due to the eggs; eggs that are heated too much can curdle and cause quite a mess.

As the recipe contains fresh eggs, the custard can be kept for up to 3 days in the fridge. The custard should be cooled as quickly as possible and refrigerated within 2 hours of making.

What temperature should custard be cooked at? ›

Baked custards, such as flan and crème brûlée, should jiggle (but not slosh) when gently shaken. This will occur between 170 to 175 degrees.

If the custard is undercooked it might never set, while if you add the eggs without tempering them or while the mixture is too hot, you might end up with scrambled eggs. If you find yourself with a runny custard, you do have options. One way to combat a custard that will not set is to reboil it.

Points to remember

Strain into a clean, heavy-bottomed pan and heat over a medium heat (be careful not to have the heat too high), stirring constantly until the mixture begins to steam and thicken. The custard is ready when you can draw a clean line through it on the back of a spoon, using your finger.

There are some cooking purists that say that to make proper custard you shouldn't need any flour or cornflour to aid thickening, you should let the egg yolks do all the work.

Frozen custard, vanilla or other flavors (0.67 cup) contains 25.4g total carbs, 25.4g net carbs, 3g fat, 5.7g protein, and 147 calories.

Enlightened offers keto ice cream options, as well as low-calorie, non-keto options. The keto options contain 2–3 g net carbs for most flavors. The low-calorie options contain 7–12 g net carbs and 120–140 calories per two-thirds-cup serving.