Originally posted on https://www.lowcarbsosimple.com/easy-low-carb-pumpkin-custard/
Easy Low-Carb Pumpkin Custard
|Nutrition information||Protein||Fat||Net carbs||kcal|
|In total:||31.3 g||144.2 g||18.0 g||1503 kcal|
|Per portion if 4 portions in total:||7.8 g||36.0 g||4.5 g||376 kcal|
|Per portion if 6 portions in total:||5.2 g||24.0 g||3.0 g||251 kcal|
|Per portion if 8 portions in total:||3.9 g||18.0 g||2.2 g||188 kcal|
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”.
I made my first low-carb pumpkin custard experiments few years ago. I used self-roasted pumpkin and heated and chilled the mixture of cream, sweetener and spices before baking. I found the procedure a bit too complicated, so I tried how it works if I just mix everything together and bake the custards without any preheating. It worked equally well, so I’ve used my simplified method ever since.
In my next experiments I adjusted the amount of eggs. 1½ cup (360 ml) heavy cream was clear from the very beginning, but how many eggs do you need to get the perfect consistency? Not too fluid, not too dense. And I wanted to use whole eggs, not just yolks, like often in pumpkin custard recipes. I found out that 3 eggs is the ideal amount here, at least to my liking. I prefer quite thick, rich custard.
The amount of sweetener needed also a bit adjusting. 1/3 cup (80 ml) erythritol was a bit too little, 1/3 cup + 2 tablespoons (110 ml) was a bit too much to my taste. 6 tablespoons was just great for my sweet tooth. However, since the preferred sweetness is quite an individual thing, please feel free to adjust the sweetness to your liking.
If you prefer a crispier crust — and if your carb quota allows — you can sprinkle ½-1 teaspoon brown sugar or brown sugar substitute evenly on top of each serving just before serving, and broil the custards in a broiler or caramelize the top with a kitchen torch. Follow carefully the manufacturer’s instructions, and don’t heat too long, just until that the brown sugar or the brown sugar substitute begins to caramelize. Usually this happens in few seconds. Naturally the brown sugar makes better crust than the brown sugar substitute. Count the extra carbs from the brown sugar or the brown sugar substitute, if needed.
If you think heavy cream alone is too rich, you can use half heavy cream, half milk to get even more velvety consistency. Milk has slightly more carbs than cream, though.
Instead of pumpkin pie spice you can use:
Another delicious and a bit exotic variation is pumpkin chai custard, which I think is great especially during winter time:
NB. The tea bag gives the all needed spices, there is no need to add other spices unless you want to experiment.
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