Ingredients:
- 3 large Eggs
- 2 ounces Erythritol (You can use monk fruit or Swerve instead for a sugar-free alternative)
- 2 teaspoons Vanilla Essence
- 1 cup Unsweetened Almond Milk (Use unsweetened almond milk to reduce the points)
- 1 cup Fat-Free Half-and-Half (This is a lower-point alternative to heavy cream)
- 1/2 teaspoon Nutmeg (ground)
Instructions:
- Preheat your oven to 325°F (163°C).
- In a mixing bowl, whisk together the eggs, erythritol (or sugar substitute), and vanilla essence until well combined.
- Gradually add the almond milk and fat-free half-and-half to the egg mixture, stirring constantly.
- Once the mixture is well combined, pour it into a baking dish or individual ramekins.
- Sprinkle ground nutmeg over the top of the custard mixture.
- Place the baking dish or ramekins into a larger baking pan and add hot water to the larger pan to create a water bath. This helps to ensure even cooking.
- Bake in the preheated oven for about 40-45 minutes, or until the custard is set. You can check for doneness by inserting a knife or toothpick into the custard; it should come out clean when the custard is ready.
- Remove from the oven and let the custard cool. You can refrigerate it for a few hours or overnight to allow it to set further.
