Breakfast

Low Carb Egg Custard w/ orange syrup is for Breakfast, Dessert.

Low Carb Egg Custard w/ orange syrup takes 5 minutes to prepare.

Low Carb Egg Custard w/ orange syrup takes 45 minutes to cook.

Low Carb Egg Custard w/ orange syrup makes 3 servings.

The ingredients for Low Carb Egg Custard w/ orange syrup are:

Beat 4 eggs, strain to get the lumpy white bits out.
CUSTARD INGREDIENTS
1/4 Heavy Whipping Cream
1 3/4 cup half and half
1 tsp Vanilla extract
1/8 tsp salt
1/4 cup Stevia or other sugar free sweetener.
1/4 tsp nutmeg.

ORANGE SYRUP
4 drops orange extract
1 fluid ounce water
1 tsp stevia

Here is how you make Low Carb Egg Custard w/ orange syrup:

Pre-heat oven to 300 degrees FCustard: Whip all the custard ingredients and strain to remove the stringy white things in the eggs. An alternate method is to blend in a blender.Pour about an inch of water into a water bath, (I use a glass bread pan). Pour about 1 cup custard into ramekins or small metal mixing bowls. You should fill them up a little over 1/2 full.Bake between 30 - 45 minutes and test, using a knife in the center, it should come out clean.Let them sit for 5 minutes on the stove or counter before you move them to the refrigerator to cool completely.Make the orange syrup just before you serve.The syrup is water and stevia plus 4 drops of Orange Extract. You pour the syrup over the top of the custard and enjoy.You can also add nuts.If you want a lower calorie/lower fat recipe, you can substitute whole milk for the half and half Serving Size: makes roughly 3 1-cup servingsNumber of Servings: 3Recipe submitted by SparkPeople user ANNIEMOUSE13.

The nutritional information for Low Carb Egg Custard w/ orange syrup is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 350.2

• Total Fat: 30.3 g
• Cholesterol: 328.0 mg
• Sodium: 256.0 mg
• Total Carbs: 6.9 g
• Dietary Fiber: 0.0 g
• Protein: 12.9 g

The dietary needs meet for Low Carb Egg Custard w/ orange syrup is Low Carb