Low Carb Coconut Custard

Author: Christina Pedersen Status: published Published: Jan 06,2010 license cc-by-nc-nd 0   Share on Facebook Share on Twitter

Preheat: 325º
Prep time: 5 min
Carbs: about 3 per serving

Ingredients:
3 eggs
1 1/2 cups coconut milk
1/4 cup Splenda® sweetener
2 tsp. vanilla
nutmeg

Beat eggs. Combine eggs, coconut milk, sweetener, and vanilla. Beat to combine, making sure that it doesn't get foamy. Pour into individual custard cups or a larger soufflé dish. Sprinkle tops with nutmeg.

Place custard cups or soufflé dish into a larger baking pan. Pour boiling water into the baking pan around the custard cups or dish so that it's at least an inch deep.

Place pans in oven and bake at 325º for 35 minutes (45-50 for soufflé dish) or until a knife inserted into the custard comes out clean. Best if served chilled.

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