PREP TIME: 20 minutes
COOK TIME: 1 hour
YIELD: 6 Servings
MACRONUTRIENT RATIO: 4:1
KETO DIET PLANS: Classic Keto, Modified Keto, Modified Atkins, Low Glycemic Index, and MCT Oil
Baked Custard is an old fashioned recipe, typically made with skim milk. Our keto friendly version is made with heavy cream. This recipe is simple to prepare and is perfect as a make ahead breakfast or sweet treat at the end of the day. We also have a dairy free version of this recipe made with coconut milk!
The custard is baked in a water bath to prevent browning on the edges and an even, consistent texture. Just remember to boil the water first and pour it into the baking dish only after the dish has been placed in the oven!
This is listed in the KetoDietCalculator program as “Custard – homemade” under standard meals.
2 1/2 cups (565 grams) 36% heavy cream
1/2 cup water
4 large (200 grams) raw egg
1 teaspoon (2.5 grams) pure vanilla extract or the scrapings from 1/2 of a vanilla pod
Optional: sweetener of choice, cinnamon or nutmeg to sprinkle on top
1You will need six 6-ounce glass custard dishes and a glass baking dish large enough to hold all six custard cups. Boil enough water to come 3/4 of the way up the sides of the custard cups. Do not fill the baking dish yet, set the water aside until the last step. Pre-heat the oven to 350°F. 2In a medium bowl, whisk together eggs, heavy cream, water, vanilla and optional sweetener. 3Pour the custard into six custard cups. It is helpful if the custard cups are already placed in the baking dish. Sprinkle cinnamon or nutmeg on top if desired. 4Place the baking dish on the oven rack and pour the hot water to within 1/2 inch of the top of the cups. Bake for 45 minutes. A knife inserted into the center should come out mostly clean and the custard should have set firmly. 5Serve the custard warm and store covered in the refrigerator.