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Easy Low-Carb Pumpkin Custard

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

This easy, 5 ingredient low-carb pumpkin custard is a cinch to make. No preheating and cooling before baking. Just whip everything together, pour into ramekins and bake. Only 3.0 grams net carbs per serving.

Ingredients

  • ½ cups Organic Pumpkin Puree
  • 6 Tablespoons Erythritol Crystals
  • 1 Tablespoon Organic Pumpkin Pie Spice
  • 3 whole Extra Large Organic Eggs
  • 1-½ cup Organic Heavy Cream

Preparation

1. Preheat the oven to 300°F (150°C). Put a kettle full of water on the stove and bring to a boil.

2. In a large bowl, quickly mix the pumpkin, erythritol and pumpkin pie spice with an electric mixer.

3. Add the eggs and mix quickly.

4. Add the heavy cream and mix until well mixed and there are no lumps in the mixture.

5. Pour the mixture into six individual-size oven-safe ramekins or other small ceramic forms.

6. Place the ramekins in a large roasting pan and put the pan in the oven.

7. Pour boiling water into the pan so that the water is halfway up the sides of the ramekins.

8. Bake for some 45 minutes, until the custards are almost firm. You can check the firmness by gently shaking the pan. If the custards are firm, they stay still, or the center will only slightly shake like jelly. If the custards are not ready, the whole top will shake like jelly. Be careful not to shake too hard because the hot water in the pan spills and burns easily! A safer way is to insert a stick or a knife into the center of a ramekin. If it comes out clean, the custards are ready. The custards will solidify more when they are chilled, so in this stage they don’t have to be completely firm.

9. Remove the pan from the oven and place the ramekins on a cooling rack. When they have cooled down to room temperature, refrigerate them for several hours, or preferably overnight.

One Comment

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Linda Buffa on 11.17.2018

What are the carb, fat and protein counts on this pumpkin custard

One Review

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Linda Buffa on 11.17.2018

I made this pumpkin custard…really easy and looks like it will be delish…I had to cook it a bit longer then recipe stated but that is due to my oven….we will have it tomorrow for desert.

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