Custard

Traditional custard is made with milk, eggs, sugar, and cornstarch, which means it’s loaded with carbs. This custard contains very few carbs, tastes fantastic, and is way easier to make than traditional custard!

PREP TIME: 5 MINUTES

COOK TIME: 20 MINUTES

PASSIVE TIME: NONE

MAKES: 4 SERVINGS

SERVING SIZE: ¹⁄₂ cup

17fl oz (500ml) unsweetened almond milk

¹⁄₂ cup (2.8oz/80g) granular erythritol

2 egg yolks

1 tsp guar gum

1. Add the egg yolks to a heatsafe glass bowl and lightly whisk. Set aside.

2. In a medium saucepan placed over low heat, bring the almond milk and erythritol to a simmer. Continue simmering, stirring continuously, until the erythritol is dissolved.

3. Very slowly add the warm almond milk mixture to the egg yolks, a small amount at a time, while continuously whisking. Once all of the almond milk is incorporated, transfer the mixture back to the pan and place over low heat. Cook until the mixture coats the back of a spoon, then promptly remove from the heat and set aside to cool slightly.

4. Once the mixture has cooled, gradually sprinkle in the guar gum while vigorously whisking to prevent the guar gum from clumping. Continue whisking until the custard achieves a smooth, thick texture, then remove the pan from the heat.

5. Transfer the custard to small serving jars or cups. Serve warm, or allow the custard to cool completely, then cover the jars with plastic wrap and transfer to the fridge to chill for a minimum of 2 hours before serving cold. Store in the fridge for up to 3 days.

Tip If the guar gum clumps, place the mixture in a blender and blend on high for 30 seconds or until the mixture becomes creamy and frothy.

NUTRITION PER SERVING

50
CALORIES

3.5g
TOTAL FAT

2g
TOTAL CARBS

1g
NET CARBS

2g
PROTEIN

Custard