Atkins Cinnamon Custard Recipes

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ATKINS CINNAMON CUSTARD



Atkins Cinnamon Custard image

Similar to flan -but without the extra carbs- this creamy custard makes a refreshing finale to any spicy meal. This recipe can be made up to 1 day ahead, covered with plastic wrap and stored in the refrigerator.

Provided by Becky Running Far a

Categories     Dessert

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

2 cups heavy cream
1/2 teaspoon cinnamon
2 large eggs
2 large egg yolks
1/2 cup Splenda sugar substitute
1/8 teaspoon salt
1/2 teaspoon vanilla extract
4 cups boiling water (for water bath)
6 tablespoons atkins quick quisine sugar-free caramel syrup, divided (optional)

Steps:

  • In a medium-size heavy saucepan, combine heavy cream and cinnamon. Heat over medium heat, whisking constantly to thoroughly blend cinnamon into cream, just until cream begins to steam (do not boil). Remove from heat.
  • Heat oven to 300°F.
  • In a medium bowl, whisk eggs, egg yolks, sugar substitute and salt together until pale yellow and slightly thickened. Using a soup ladle and whisking constantly, very gradually pour in the hot cream. When all the cream has been added, whisk in the vanilla extract.
  • Pour about 1/2 cup cream mixture into each of six 4-ounce custard cups (or pour entire mixture into a 2-quart round baking dish). Place the cups or baking dish in a roasting pan. Carefully pour enough boiling water in the roasting pan to come halfway up the sides of the cups or baking dish.
  • Bake until custard is still slightly loose in center, about 30 minutes (for the baking dish, bake about 5 minutes more). Using an oven mitt, carefully remove cups from water bath.
  • To unmold, chill custard for at least 4 hours or overnight. Run a knife around edge of custard cups to loosen, invert onto a serving plate, and top with caramel syrup (optional).
  • Serve warm, at room temperature, or cold; top each serving with 1 tablespoon caramel syrup.

Nutrition Facts : Calories 317.9, Fat 32.5, SaturatedFat 19.3, Cholesterol 249.1, Sodium 107.9, Carbohydrate 2.7, Fiber 0.1, Sugar 0.3, Protein 4.6

EGG CUSTARD ~ LOW CARB, SUGAR FREE KETO ATKINS



Egg Custard ~ Low Carb, Sugar Free KETO ATKINS image

This is an Atkins/Keto friendly dessert. This egg custard is made with heavy cream instead of milk and I use Splenda instead of sugar but you could probably use Stevia or something (adjust for sweetness difference) You can even have this one on phase one of Atkins! Enjoy!

Provided by Amy H.

Categories     Puddings

Time 50m

Number Of Ingredients 5

4 eggs, beaten
2 c heavy cream
1/4 c splenda or 1/4 cup sugar if you're not watching carbs
1/4 tsp salt
dash(es) ground nutmeg

Steps:

  • 1. Preheat oven to 325.
  • 2. Using a wire whisk, stir together heavy cream and eggs until smooth and completely blended.
  • 3. Stir in Splenda, salt and vanilla
  • 4. Sprinkle nutmeg on top. Swirl around with whisk to make pretty.
  • 5. Place Ramekins into a 9x13 glass casserole. Pour custard mixture into individual ramekins 4-6 oz.
  • 6. Boil water. Pour water carefully into glass casserole until 1/4-1/3 up the sides of ramekins.
  • 7. Bake in 325 oven for 45 minutes.
  • 8. TIP: be careful when opening the oven. There will be a lot of steam inside, so don't get burned!

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