Baked Custard Cups with Strawberry Sauce
Status Approved
NameBaked Custard Cups with Strawberry Sauce
Serves/Yields 4 large servings or 6 small
For the Custard
3 eggs
2 cups heavy cream
1/2 cup Splenda
Pinch of salt
1 1/2 tsp vanilla
Nugmeg to sprinkle on top
*I like to add 2T of Davinci’s SF syrup (vanilla, amaretto, chocolate…)

For the Strawberry Sauce
1/2 c fresh strawberries sliced
2T Splenda
1/2 c water
Step: 1Preheat oven to 325. Heat heavy cream in sauce pan until just simmering. Cool slightly. Beat eggs and Splenda, salt and vanilla until frothy. Slowly, and this is important or you will end up with scambled eggs, slowly add the heated heavy cream. Stir to blend. Pour into 6 ramikins or 4 custard cups(I used my Fiestawear coffee cups) and sprinkle each with a little nutmeg.Place cups or ramikins in a large glass baking dish. Pour enough boiling water in the glass dish to make 2 inches of water around the cups.(Water Bath) This will make the custards extra creamy. You may want to pour the water in after the pan is in the oven to avoid sloshing it everywhere. Bake for 30-40 minutes or until custard quivers slightly in the center. Do not over cook or cook on too high a temp or you will end up with seperation-yuck! Cool completely in the fridge for 8 hours or overnight, or serve warm out of the oven- with the warm strawberry sauce. This is absolutely to die for!

To make the Strawberry Sauce
In a heavy saucepan add sliced berries(you could also use blueberries) the water and the splenda. Bring to a boil. Reduce to a simmer and cook stirring frequently 10-20 minutes until sauce is reduced and thickened. For a little tartness, I like to add a couple drops of lemon or lime juice. Let cool slightly. Serve warm sauce over custards.
Nutrition Information
4-6 grams of carbs depending on the size of cups.

Time submitted: Wednesday, July 04. 2007 at 18:34:40
Contributed By: kickazzblonde
This comes from  The Low Carb Cafe
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