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The quick and easy desert is low cab and delicious!
Preheat oven to 180 degrees.
In a saucepan, heat the cream on medium heat. Remove from the heat once bubbles start to form.
In a separate bowl whisk together egg yolks, 2 tbs stevia, salt and vanilla. Gradually add in the cream and continue to whisk.
Divide the mixture into 4 ramekins. Fill a deep tray around 15 mm full of hot water to create a water bath, placing ramekins into the tray. Place in oven and bake for 25-30 minutes until set (slightly jiggly). Once ready place in the fringe for an hour to cool.
Prior to serving, sprinkle the remaining stevia evenly on top of the custards, and using a torch melt the sweetener to create a crispy top.
5.3 grams of carbs per serve.
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