Ingredients:
3 eggs2 cups heavy cream
3/4 cup granulated Splenda
1 T. vanilla
1/2 t. salt
sprinkle of nutmeg
Directions:
Preheat oven to 425. Mix eggs in bowl until foamy. Add Splenda, cream, salt and vanilla. Mix well. Spray a glass pie plate with PAM then pour the custard in the pie plate. Sprinkle nutmeg on top of pie. Put pie on the top rack of the oven, also add a cake pan of water to the bottom rack of the oven - this helps the custard stay moist and fluffy. Cook pie at 425 for 10 minutes, then reduce oven to 325 and cook another 30 minutes. Pie is done when a knife inserted comes out clean. Let cool and and enjoy!!8 Servings --> Total Carbohydrates 4.8 g Fiber 0 g Total Net Carbs 4.8 g
Is the temperature 425 with or without fan?
ReplyDeleteI don't have a fan, so I'm not sure what effect it would have. Let me know if you try it.
DeleteNormally when I cook something in my convection oven I reduce the temp by 25 degrees ...and cooking time reduction varies too. Things not need to cook as long as they do in a regular oven.
Delete*do
DeleteTracy Mooney, I think you miss read the item fan. It is reffering to non stick spray such as PAM.
DeleteNo, some folks in Brittain have ovens that have fan. I don't know if it is a convection oven or what it is called.
DeleteDid it to the letter and didn't turn out threw it away,think i'll stick to true recipes as most i've made on pinterest never turned out all went into garbage,such a waste of ingredients.
DeleteSounds and looks delish!
ReplyDeleteThis comment has been removed by the author.
ReplyDelete238 Calories; 24g Fat (86.9% calories from fat); 4g Protein; 5g Carbohydrate; 0g Dietary Fiber; 161mg Cholesterol; 182mg Sodium per serving. My program only does whole numbers; her 4.8g carbs is very close to what I got :)
ReplyDeleteThanks!
DeleteThis was delicious!!!
ReplyDeleteGlad you liked it! Try adding the coconut as mentioned below!
DeleteTracy, I noticed you have been on the Keto train for a while, since 2013,have you lost weight on it? How are your blood sugars? Very interested since I just started.
DeleteHi Rebecca, I lost over 90 lbs in a year. The key was low carb, low calorie and 3-4 hours of exercise a week. I have been able to get off of blood pressure medicine and am no longer diabetic. Good luck!
DeleteI made this with Truvia instead of Splenda....and threw a handful of unsweetened coconut in! Delicious! :)
ReplyDeleteThat sounds great! I will try that next time!
DeleteElizabeth, thx for your inputs. I am going to try this method. - did you use the same quantity when using the Truvia or cut it in half (i.e. 3/8 instead of 3/4 c)? on my bag it says use 1/2 c. for a 1 c. equivalent of sugar, where as granulated splenda appears to be a cup for cup conversion with sugar.
DeleteI'm wondering about making this with erythritol instead of splenda.
DeleteRandy Kilbourn, I used Swerve, which is erythtritol, and it came out great. I used a little less than 3/4 of a cup.
DeleteI must have it in a smaller pan, and it's too deep? It's been cooking at 325 for over an hour, and the middle is just NOW starting to get warm. (I licked the knife before I threw it in the sink, and it was DELICIOUS!) I used 1/4 cup of erythritol/stevia blend and 6 drops of liquid Splenda. OMG I can't wait for it to get done!! I have the pan you have pictured- should have just used that one- duh!
ReplyDeleteI'm having the same problem! I followed the recipe to a t.I put it in a pie dish that looks similar to the one pictured. I wonder what went wrong.
DeleteYummy halloween recipes here http://bit.ly/1nWGJip
ReplyDeleteUsing Swerve sweetener cut the carbs to 2 per slice and delicious! Hidden carbs are little monsters but easy to find on this Gnaw Hidden Carb Calculator :) http://www.genaw.com/lowcarb/hidden_carb_calculator.html
ReplyDeletecan I go with whole milk as opposed to heavy cream?
ReplyDeleteIt will make carb count much higher
DeleteWhat is granulated Splenda
ReplyDeleteNo calorie sugar substitute that measures equal to sugar (ie cup for cup - others have a different ratio - but you can use whatever, just go by that product's = to measurement).
DeleteThe carbs will be significantly higher with milk.
ReplyDeletedoesn't milk have something like 8 carbs per cup? Heavy cream has 1 carb per 2 TBSP, so that would be 8 carbs per cup as well. It just doesn't have the sugars in it.
DeleteMilk has around 13 gms of carb/cup as lactose, a naturally occurring sugar.
Deletedo you think it would with a can of coconut milk and some heavy cream?
ReplyDeleteSorry! 1/2 tsp is WAY too much salt. Ruined it for me. Very disappointed. 1/8 tsp salt to start would be my recommendation. 3/4 C granulated Swerve did not dissolve well unless dissolved first in the heavy cream before adding to the egg mixture. Will try again with these adjustments.
ReplyDeleteI wish I'd read your comment before I made this. I agree, 1/2tsp. salt is way too much. Far too salty, completely ruined it for me.
DeleteThis was delicious! Thank you so much for the recipe. A perfectly wonderful low carb substitute for traditional South African milktart (https://en.wikipedia.org/wiki/Melktert)
ReplyDeleteI loved this, will try with a nut and butter crust next time I make it.
ReplyDeleteHow do you think this would work with chocolate chips?
ReplyDeleteHow do you think this would work with chocolate chips?
ReplyDeleteOn the top rack? Closest to the top coil of my electric stove?
ReplyDeleteCa you freeze it?
ReplyDeleteGenerally eggs cooked like this do not freeze well.
DeleteTo freeze a custard pie, read this webpage on freezing tips. https://www.everythingpies.com/freezing-mini-pies-pumpkin-custard/
Deletemaybe my oven is too aggressive, but top rack was tooooo hot. Top is kinda burnt looking and still not done inside after 30 minutes. :(
ReplyDeleteTop rack is generally furthest from the heating coil. If your heating coil is on the top, you should move your pie to the lowest rack.
DeleteCan you use Light cream instead of Heavy cream?
ReplyDeleteThis treat brought back fond childhood memories, my mother would serve me egg custard as a comfort food. This is the first creamy treat I have actually enjoyed while on my two year low carb journey. I sprinkled pumpkin pie spice over the top and it really kicked it off! My husband said this recipe is a keeper!!
ReplyDeleteAfter looking at all of the posts, I decided to use 4 eggs and cinnamon, instead of nutmeg. I put it on the top rack with the pan of water on the bottom rack. After the 30 mins at 325, the whole top was puffed up, shiny and almost black. While it was still puffed up, I took off the top thin layer, let it cool and stuck it in the fridge. I just cut a piece and noticed some watery liquid on the very bottom, but it made no impact on the taste...YUMMY! It tastes like flan, which I love. I don't know what I could do different, except move it down in the oven and cover with foil. I give it 5 stars!
ReplyDeleteIf your heating coil is on the top, move the pie to the lowest rack. The idea is to have it as far from the coil as possible, as is the case in most conventional ovens.
DeleteThis recipe is far too salty. I'd recommend reducing the salt to 1/8tsp or a scant 1/4tsp.
ReplyDeleteOh. My. Word. This is fantastic!!! The first low carb dessert I've had where the sweetener doesn't leave an aftertaste! I added a handful of mini chocolate chips to the batter, which was absolutely perfect! I am so excited to have found this recipe....I know what I'll be taking to potlucks and gatherings from now on! Thank you!!
ReplyDeleteSince i do not like nor eat eggs, the coconut, sugar substitute sound good! I think inwill add 1 tsp of Mexican Vanilla! For me, it might help me not think about eating the eggy mixture!
ReplyDeleteHave no idea what I did wrong, but half the pie ended up in the tray underneath! Been in the oven for 50 min and is still runny.
ReplyDeleteThis was amazing. It reminds of the flan I used to eat in Mexico. I used four eggs and 1/2 cup of swerve. I eat keto, it's perfect for my macros.
ReplyDeleteThank you so much. I made 2 custard pies for our Thanksgiving dessert. So very good. Will be my "go to" treat from now on. Thank you again. <3
ReplyDeleteCan honey or make syrup be used in place of the Splenda?
ReplyDeletethis sounds good I am going to try with almond flour crust
ReplyDeleteThis is a great recipe. I've made it 4 times and LOVE egg custard. I use powdered Erythritol for my sweetener. I use my convection oven for the 425 for 10 minutes then turn to the regular oven at 325. It takes 70 minutes at 325 for my pie to cook in the center. I tried doing convection for the full time and the consistency was not a smooth as letting it cook for 70 minutes on regular oven setting. Regardless that it takes so long to cook, the outcome is great. Smooth and delicious!
ReplyDeleteWell my 5th time making this crustless pie, I used 4 eggs, thinking it may firm up quicker. It didn't, but I like the texture. It has just a little more firmness. Either way, I use 3/4 cup of powdered erythritol and about 1/8 tsp. of salt. I forgot the salt in the last batch so I just salt the top and it works. Love this recipe!!! Thank you for sharing!
ReplyDeleteHi, I'm wondering if you know the calorie content of the servings? Thanks.
ReplyDeletewould this be considered a low car low fat dessert?
ReplyDeleteSorry typo before... but is this considered a low carb low fat dessert?
ReplyDeleteCynthia regarding the egg custard dessert....I am not the author, but the nutrition info leads me to say it is low carb high fat
DeleteAbsolutely sooo good. tastes like the real thing. Used Erythritol. I could eat the whole thing, but didn’t. Thanks.
ReplyDeleteMine is super brown on top and doesn't match the pic. I put it in for 425, then 325 as ordered. Is this normal? Fyi, I have a convection oven and added cinnamon to my batch. I have another ten minutes to go, its very loose but has a brown skin? Any suggestions?
ReplyDeleteI just made this per the above recipe. Taste great and it cooked perfectly with no problems..
ReplyDeleteAmazing. I am on Keto and this came
ReplyDeleteOur perfect.
Just wondering if it’s possible to add coconut flour to the recipe what would happen?.
I’m no baker but if I could turn this into a cake almost, then boy oh boy!
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ReplyDeleteDelicious! I’m going to go home and make it again. Nice change for breakfast. I’m curious when people added coconut was it like a coconut custard pie?
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I make this recipe all the time. It's my favorite dessert.
ReplyDeleteI've made this a ton of times and absolutely love it. Recently I started using plant based heavy cream due to someone having issues with dairy. To save people money.... I don't recommend it. After following time and temp it comes out watery even after letting it cool. Cooking it more only results in over cooking and making it crusty instead of soft.
ReplyDelete