Nana’s Old Fashion Custard

Keto / Low Carb / Sugar Free Options Included

"An old fashion recipe from the family vault! This is a classic recipe that is the most delicious you will ever find. No need to make any changes to this great receipe. Simple ingredients, delicious, and comforting!

"This is my Grandmother's original recipe that she made for me when I was little. It will always be one of my absolute favorites. There is definately NOTHING to change of the original. I love this dish so much I wanted to keep it as a regular rotated breakfast/dessert. I have since then only tweaked it to make it fit within my lifestyle today. Making it a sugar free version. I have included both recipes in this post for you to enjoy!

The Sugar-free version… A healthy twist on an old family favorite! It's even more delicious if that was ever possible!"

Nana's Old Fashion Custard

Servings: 6

Prep Time: 15 Minutes

Cook Time: 30 Minutes

Ingredients:

• 4 to 6 eggs, When I make custard for dessert, I usually use 4 eggs. When making it for breakfast, I will increase to 6 eggs. The preference is yours, there is no taste difference.

• 1/2 cup granulated sugar

• 2 teaspoons pure vanilla extract

• 1/4 teaspoon salt

• 3 cups milk, heated until very hot

• Ground nutmeg or ground cinnamon, for garnish

Optional Toppings:

• 1 tablespoon whipped cream for topping single servings, optional

Instructions:

Heat oven to 350 degrees.

Adjust oven rack to center position.  

In a medium saucepan over medium-low heat bring milk to a small boil (just to the point where you see small bubble on top of the milk. You don't want to burn it.) about 6-8 minutes.

In a tea kettle or medium pot bring 6 cups of water to a low boil; prepare the remainder of the custard during this time.

Lightly butter or use non-fat vegetable spray on six (6-ounce) custard cups and set them into a large baking dish; set aside.

In a large bowl, beat eggs slightly; add sugar, vanilla extract, and salt;  beat until dissolved.  

Slowly mix in hot milk; continously whisking mixture so the eggs don't scramble, until blended.

Pour egg mixture into prepared custard cups.  Sprinkle with nutmeg or cinnamon.

Place pan on oven rack, carefully pour the hot water in the baking dish (not into the custard cups) coming at least half-way up the sides of the custard cups.  The most common mistake people make in baking a custard is not putting enough water in the hot-water bath.  The water should come up to the level of the custard inside the cups.

💡CWT Tip:  Place a non-stick baking mat or a tea towel in the bottom of your baking dish to both insulate and keep the ramekins firmly in place. 

Water Bath or Bain-Marie (bahn mah-REE) - A hot water bath or bain-marie are used to cook custards and baked eggs in the oven without curdling or cracking, and also used to hold sauces and to clarify butter.  Water baths are most often used for egg-based dishes.  The proteins in the eggs are very heat sensitive and only need to be warmed to cook thoroughly.  They will start to get firm at only 145 degrees F.  Cooking them with a slow, gentle heat keeps the eggs soft and smooth.

Bake 25 to 30 minutes or until set around the edges but still loose in the center.  The cooking time will depend largely on the size of the custard cups you are using and the altitude you are at.  Begin checking at the half hour mark and check back regularly.  When the center of the custard is just set, it will jiggle a little when shaken, that is when you can remove it from the oven.  

*If using a digital instant-read thermometer, inserted in the centers, the internal temperature should register approximately 170 to 175 degrees F.  Begin checking temperature about 5 minutes before recommended cooking time.

💡CWT Tip: High Altitude Cooking:  Custards with a water bath will often need additional water during the baking time.  Also your custards will need a longer cooking time because the altitude causes the water to evaporate faster.

Remove from oven and immediately remove cups from water bath; cool on wire rack until room temperature.  

Cover with plastic wrap, and refrigerate at least 2 hours or up to 2 days.

Serve cold or at room temperature. Garnish with whipped cream if desired.

---

Sugar Free Version

The CWT way!

Keto / Low Carb / Sugar Free Option

Ingredients:

• 2 cups Heavy cream

• 1/2 – 1 teaspoon Cinnamon to taste

• 2 large Eggs

• 2 large Egg yolks

• 1/2 cup Stevia or Splenda sugar substitute

• 1/8 teaspoon Salt

• 3 teaspoons Vanilla extract

• 4 cups Boiling water for water bath

Optional Toppings:

• 1 tablespoons Torani caramel syrup optional

• 1 tablespoon Extra creamy whipped cream for topping single servings (optional)

Instructions:

Heat oven to 300 degrees.

In a medium-size heavy saucepan, combine heavy cream and cinnamon. Heat over medium heat, whisking constantly to thoroughly blend cinnamon into cream, just until cream begins to steam (do not boil). Remove from heat.

In a medium bowl, whisk eggs, egg yolks, sugar substitute and salt together until pale yellow and slightly thickened. Using a whisk, whisking constantly, very gradually pour in the hot cream. When all the cream has been added, whisk in the vanilla extract.

Pour about 1/2 cup cream mixture into each of six 4-ounce custard cups (or pour entire mixture into a 2 quart loaf pan. Place the cups or baking dish in a roasting pan. Carefully pour enough boiling water in the roasting pan to come halfway up the sides of the cups or baking dish.

Bake until custard is still slightly loose in center, about 30 minutes (for the baking dish, bake about 5 minutes more). Using an oven mitt, carefully remove cups or baking dish from water bath.

Serve at room temperature, or cold; top each serving with 1 tablespoon of each Toriani caramel syrup and whipped cream, optional.

Nutrition:

Nana's Original Version: Calories 223 | Fat 9g | Cholesterol 200g | Sodium 1001mg | Potassium 425mg | Carbohydrate 20g | Fiber 11.9g | Sugars 17g | Protein 18g

CWT Sugar Free Version: Calories 317 | Fat 32.5gm | Saturated Fat 19.3g | Cholesterol 249mg | Sodium 107mg | Potassium 89mg | Carbohydrate 2.7g | Fiber 0.1g | Sugars 0.3g | Protein 4.6g

"Have a old fashion favorite childhood treat of mine without the guilt!"

CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.