When I was little my mum’s baked custard was one of my favourite desserts. Something so simple and comforting about it.
It was only recently that I was inspired to try making a Low Carb version. Now why did I wait so long!
This is one of those cases where it’s easy to use whatever sweetener you prefer because the only function of the sweetener / sugar is to make your dessert taste good.
Because these custards are quite rich from all that cream, they are one of the few desserts I eat straight up, without extra cream.
Cherry Baked Custards
Ingredients
- butter for greasing
- 2 handfuls pitted cherries defrosted if frozen
- 2 eggs
- 1 cup whipping cream
- 1 teaspoon vanilla extract
- 1-2 tablespoons granular stevia or other sweetener
Instructions
- Preheat your oven to 180C. Grease two 1-cup ramekins or tea cups with a little butter.
- Divide cherries between your cups, saving some for serving. Mix eggs, cream, vanilla and stevia / sweetener until well combined and pour over the cherries.
- Bake for 20-25 minutes or until browned on top and just set (no longer runny in the middle).
WINE MATCH: A nice cup of milky tea.
Variations & Substitutions
pure stevia powder – use about 1/8 teaspoon or less. Taste and add more if needed.
other sweeteners – liquid stevia, honey, sugar, or maple syrup can all be used. Just add to taste and remember all the carbs!
different fruit – any berries or stone fruit will work.
luxe – use the seeds from a vanilla bean instead of the vanilla extract.
Waste Avoidance Strategy
butter – will keep in the fridge for weeks.
pitted cherries – freeze them.
eggs – will keep in the fridge for weeks or use for another meal.
cream – unopened cartons will generally keep in the fridge for another week. If you need to store for longer, just pop in the freezer in a sealed container. Or freeze in icecube trays so you can easily defrost just what you need.
vanilla extract / granular stevia / other sweetener – keep them in the pantry.
Prepare Ahead
Yes! Just bake as per the recipe. Will keep in the fridge for up to 2 weeks. Don’t freeze.
Add to my Old Favourite Recipes
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