BAKED EGG CUSTARD
22nd June 2020
FAT: 32.57g PRO: 4.68g CHO: 3.19g Kcals: 325 Ratio: 4.14:1
Ingredients
- 44g Double Cream Morrisons
- 10g Butter
- 9g Hovis Lower Carb Bread
- 20g Eggs, whole, raw
Instructions
- You will also need 10g of water and a few drops of liquid sweetener
- Reserve 7g of the butter and the bread
- Pre-heat oven to 160c/Fan 140c/Gas 3
- Thickly grease a ramekin dish with 3g butter
- Beat together the egg, cream, 10g water & a few drops of liquid sweetener
- Put into the ramekin.
- Place it into another ovenproof dish and fill it with HOT water to come halfway up the ramekin
- Bake for approx 30 mins until set
- Serve with the resereved bread spread with butter
- You can use whichever low carb bread you prefer but you may need to check the values.
- This custard can be served warm or cold and will keep for 2 days in the fridge
© 2025 Copyright Matthews Friends. Check if this recipe needs to be adapted to your individual prescription. Your dietitian can help you to do this and Matthew’s Friends cannot be held responsible if you do not check if this recipe is suitable. Please ensure that you check product labels for values to make sure they are correct. PLEASE DO NOT ATTEMPT ANY TYPE OF KETOGENIC DIET WITHOUT MEDICAL SUPERVISION.
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CLICK HERE FOR DISCOUNTS.