Another “sweet tooth” recipe. This time a simple egg custard.
Egg custards are great because they’re simple, low carb (when done with sugar substitutes), and quite tasty.
2 Tsp softened butter
8 eggs, well beaten
2 cups heavy cream
2 cups coconut milk (unsweetened)
1 cup sugar equivalent sweetener (I use sucralose, generic for Splenda, which is a one to one measurement)
ground cinnamon (optional)
whipped cream (optional)
Grease the slow cooker (4 or 5 quart) with the butter. Use all of it.
In a mixing bowl combine the next four ingredients. Mix well.
Pour into the slow cooker
Cover and cook on low for 4 hours.
Check to see if the custard has set either by jiggling the slow cooker or lightly touching the top of the custard with the back of a spoon.
If not set, let cook another half hour.
Test again. Repeat as needed until set.
Turn off the heat and let the custard set for about one hour.
Divide into about 12 servings.