This simple low-carb baked egg custard is the kind of comforting dish my grandpa would make when ingredients were scarce. With just three basics—eggs, cream, and a bit of sweetener—it turns into something surprisingly satisfying. As it bakes, it forms a silky, light-yellow custard with gently golden edges, finished with a hint of nutmeg that fills the kitchen with warmth. It’s not elaborate, just a dependable dessert that always feels right.
Serve it straight from the oven while it’s soft and delicate, or refrigerate it for a firmer, more pudding-like consistency. It’s perfect on its own in small foil trays, though you can easily elevate it with a few berries or a spoonful of whipped cream without adding many carbs. Pair it with coffee or tea, and it becomes a cozy little ritual—especially on chilly evenings.
3-Ingredient Baked Egg Custard
Ingredients
4 large eggs
2 cups heavy whipping cream
1/3 cup granular low-carb sweetener (such as erythritol or monk fruit blend), plus extra if needed
