RECIPE : Easy Low-Carb Pumpkin Custard

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February 17, 2014 by MsDailyLife

EasyLowCarbPumpkinCustard_2714_8Tips For Making Custard

You can use canned pumpkin or self-roasted. Just make sure that the canned pumpkin is 100% pumpkin without any added sugar or spices.

3 eggs make thick and rich custard. If you prefer your custard a bit more fluid, you can use 2 eggs instead.

It’s good to mix the custard mixture along the bottom while pouring it into the ramekins. The erythritol tends to sink sometimes to the bottom, and with mixing we ensure that all the servings get an equal amount of erythritol.

If you beat the custard mixture a couple of minutes, it will form small bubbles. These small bubbles form a thin, lacy crust in the ready custards. The crust is not very hard or crispy, just a bit harder than the custard itself. If you prefer crispier crust, please see the sub-chapter “Tips for variation”.

Low-carb Pumpkin CustardINGREDIENTS :

1/2 cup = 120 ml = 135 g organic pumpkin
6 tablespoons = 80 g erythritol crystals
1 tablespoon organic pumpkin pie spice
3 extra large organic eggs
1½ cup = 360 ml organic heavy cream


  1. Preheat the oven to 300 °F (150 °C).
  2. In a large bowl, mix quickly the pumpkin, erythritol and the pumpkin pie spice with an electric mixer.
  3. Add the eggs and mix quickly.
  4. Add the heavy cream and mix until well mixed and there are no lumps in the mixture.
  5. Pour the mixture into ramekins or other small ceramic forms.
  6. Place the ramekins in a large roasting pan and put in the oven.
  7. Pour boiling water into the pan so that the water is halfway up the sides of the ramekins.
  8. Bake for some 45 minutes, until the custards are almost firm. You can check the firmness by gently shaking the pan. If the custards are firm, they stay still, or the center will only slightly shake like jelly. If the custards are not ready, the whole top will shake like jelly. Be careful not to shake too hard, the hot water in the pan spills and burns easily! A safer way is to insert a stick or a knife into the center of a ramekin. If it comes out clean, the custards are ready. The custards will solidify more when they are chilled, so in this stage they don’t have to be completely firm.
  9. Place the ramekins on a cooling rack. When they have cooled down to room temperature, refrigerate them for several hours, or preferably overnight.

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