Egg Nog Custard or Creme Brulee
Prep time
Cook time
Total time
Serves: 5
  • 6 egg yolks
  • 6 TBS Swerve (or erythritol and a drop of stevia glycerite)
  • 1 tsp freshly grated nutmeg (or to taste)
  • 1 vanilla bean
  • 2½ cups heavy cream or coconut milk
  1. Preheat oven to 300 degrees F (150 degrees C). Beat egg yolks, 4 tablespoons Swerve, nutmeg and vanilla in a mixing bowl until thick and creamy.
  2. Pour coconut milk (or cream) and vanilla bean (or 1 tsp pure vanilla extract) into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately.
  3. Stir coconut milk (or cream) into the egg yolk mixture; beat until combined. Pour coconut milk (or cream) mixture into the top of a double boiler.
  4. Stir over simmering water until mixture lightly coats the back of a spoon; approximately 3 minutes. Remove mixture from heat immediately and pour into a shallow heat-proof dish. Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature.
  5. Refrigerate for 1 hour, or overnight.
  6. IF MAKING INTO CREME BRULEE: Preheat oven to broil. Sift the remaining sweetener evenly over custard. Place dish under broiler until sweetener melts, about 2 minutes. Watch carefully so as not to burn. Remove from heat and allow to cool. Refrigerate until custard is set again.
Using Heavy Cream = 468 calories, 50g fat, 6g protein, 4g carbs, 0.1g fiber
Using Coconut Milk = 248 calories, 24g fat, 5g protein, 2g carbs, 0.1g fiber
Recipe by Maria Mind Body Health at