A skinny version of the usual fat-laden egg custard, that doesn’t compromise the rich, creaminess or taste!
“I want more egg custard” – Mr. FoodFaithFitness.
Yes, you read that right. This recipe got a super duper stamp of approval from the hubster. BUT WAIT, there is more to the story. Let me give you some history on the Mister. He HATES eating the same thing for 2 days in a row, and most definitely not more than that. Poor guy, being married to a food blogger who makes the same recipes over and over until they are perfectly post-able. Anyway, I was perfecting this custard…for 3 days straight. There has been a lot of custard eating at our house in the past few days guys. So. Much. Custard. One morning, he walked in from work and I exclaimed “Guess what!? I made another custard.” Let’s just say, happy words did not follow.
However, it was this very same day that those opening words came out of the very same, unhappy mouth.
We had just finished dinner. I walked to the fridge and got out the newest creation and set it in front of him. He glared at the egg custard, and then back at me and dutifully, picked up his fork. He is such a good hubby! He ate a bite, I waited in anxious anticipation. He ate another bit, and then another and then even another! And then, the dish was empty.
“I want more custard.”
So, now that I have told you the story about the day that I heard angels singing, lets actually talk about the recipe shall we?
This whole custard-making-extravangaza all came from the bazillion egg yolks that I have left over from eating egg whites everyday. I would hate to waste the yolks, ’cause I am pretty sure the chickens would know and probably peck me to death. I see the way they look at me. One even jumped into my car the other day. True story. Also, totally unrelated. Moving on.
Not only is this desert healthy and low in fat or “skinny”, it is also rich and creamy! A standard custard will use both egg yolk and whites, and then rely on cream to give it that richness. Using the extra yolks, and omitting some of the whites, does the same thing here but with reducing the fat like crazy! And the addition of the hint of vanilla and sweet honey? Hello yummy! Finally, a quick broil at the end, gives the top a touch of a crust, that your spoon just breaks through and enters into lush, eggy, heaven
- 4 large Egg yolks
- 1 large egg white
- 1 cup unsweetened vanilla almond milk
- 1/2 Cup Baking stevia or erythritol
- 1/2 tsp Vanilla extract
- 1/8 tsp Nutmeg
- 1/4 tsp Cinnamon
- 1/8 tsp Salt
- 2 Tbsp Runny honey
- Preheat oven to 325 degrees F
- Place 4 ramekins (or whatever you want to bake your custard in) into an oven safe baking dish, and fill it with water so that it covers 3/4 of the ramekin's sides.
- Take the ramekins out, and place the water-filled baking dish into the oven.
- Spray the ramekins with cooking spray and set aside.
- In a blender or food processor, combine the egg yolks, whites, almond milk, stevia, vanilla,nutmeg, cinnamon, salt and honey.
- Blend on high until everything is well mixed.
- Pour evenly among the 4 ramekins and place into the water-filled baking dish inside the oven.
- Bake for 35-38 minutes, until the top feels just set.
- Turn your oven to high broil, and broil for 2-3 minutes. Keep watch as they burn quickly!
- Once the custard has a light brown color, take the baking dish out of the water and transfer the ramekins to a wire rack to cool.
- Once the custard has slightly cooled, place into the fridge for 2 hours to fully chill.
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