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–+ servings

Egg Nog Custard or Creme Brulee

Maria Emmerich
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Prep Time 15 minutes
Cook Time 2 minutes
Total Time 17 minutes
Servings 5
Calories

Ingredients
  

  • 6 egg yolks
  • 6 TBS Natural Sweetener or erythritol and a drop of stevia glycerite
  • 1 tsp freshly grated nutmeg or to taste
  • 1 vanilla bean
  • 2 1/2 cups heavy cream or coconut milk

Instructions
 

  • 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.
  • 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.
  • 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.
  • 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.
  • Refrigerate for 1 hour, or overnight.
  • 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.

Notes

NUTRITIONAL INFORMATION (per serving)
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