Introduction
This Baked Custard is incredibly rich, smooth, and vibrant with a bright lemon flavor. Its unique method creates a dessert that is decadently creamy while being low in carbs. You’ll find the texture is perfectly set yet luxuriously velvety.
Prep & Cook Time
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 6
Ingredients
- 1 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 4 tbsp butter (softened)
- 2 oz cream cheese (softened)
- 1/4 cup cream (light or heavy)
- 4 eggs
- 3 tbsp lemon juice
- 1 tsp lemon extract
Instructions
- Preheat your oven to 350°F (175°C) and place 6 ramekins into a large baking dish.
- In a medium mixing bowl, combine the Joy Filled Eats Sweetener, softened butter, and softened cream cheese. Beat with a hand mixer until completely smooth and creamy.
- Add the cream, eggs, lemon juice, and lemon extract to the bowl. Continue to blend with the mixer until the mixture is perfectly smooth and uniform in color, with no streaks remaining.
- Carefully divide the custard batter evenly among the 6 ramekins.
- Place the baking dish on the oven rack. Pour hot water into the baking dish around the ramekins until it reaches about halfway up their sides, creating a water bath.
- Bake for 30-35 minutes, or until the custards are just set. The centers should still have a slight jiggle.
- Carefully remove the baking dish from the oven. Let the custards cool in the water bath for 10 minutes before removing them to a wire rack to cool completely.
Variations
- Vanilla Custard: Omit the lemon juice and lemon extract. Add 2 teaspoons of pure vanilla extract for a classic flavor.
- Lemon Zest Garnish: Before baking, sprinkle a little fresh lemon zest over the top of each custard for a burst of aroma and color.
- Berry Compote Topping: Serve the chilled custard with a spoonful of warmed, mashed berries (no sugar added) for a tart contrast.
- Individual Ramekin Sizes: Bake in 4 larger ramekins for a more substantial dessert, increasing the bake time by 5-10 minutes.
Tips for Success
- Ensure your butter and cream cheese are truly softened to room temperature for a lump-free, silky batter.
- Avoid over-mixing once the eggs are added; just blend until fully combined to minimize air bubbles.
- For the cleanest slices, chill the custards completely in the refrigerator for at least 2 hours before serving.
Storage & Reheating
Store cooled custards covered in the refrigerator for up to 4 days. For the best texture, enjoy them cold. If you prefer them warm, reheat very gently in a microwave for 15-20 seconds at a time, watching carefully to prevent overheating.
FAQ
Can I use a different sweetener?
Yes, but results vary. This recipe is designed for a powdered erythritol-based sweetener like Joy Filled Eats. Granular sugar can be used, but the texture may differ.
Why did my custard crack?
Cracking is usually caused by oven heat that is too high or baking without a water bath. Ensure your water bath is hot and your oven temperature is accurate.
Can I make this without a mixer?
Yes, but you must work to ensure the cream cheese and butter are very soft. Use a strong whisk and whisk vigorously until completely smooth before adding the eggs.
Is the custard supposed to be jiggly?
Yes, when you remove it from the oven, the center should jiggle like set gelatin. It will firm up as it cools in the water bath and chills.
Can I bake this in one large dish?
Yes, use an 8-inch pie plate or similar dish. The baking time will increase to 45-55 minutes. Check for doneness by inserting a knife near the center; it should come out clean.
Why is my custard grainy?
Graininess can occur if the sweetener isn’t fully dissolved or if the dairy ingredients were not fully softened and blended smoothly before adding the eggs.
