|By Karen Barnaby
This custard is like a crème brulee with a
thin, soft, meringue-like top. You can use lemon
juice if you prefer or substitute water for the
juice and add 2 tsp. of pure vanilla extract or a
few drops of extract of your choice, which will
lower the carb count by 10 grams.
Lime “Angel” Custard
Makes 8 Servings
- 1/4 cup unsalted butter, softened
- 1/4 cup granular Sugar Twin
- 1/4 cup granular Splenda
- grated zest of 3 limes
- 4 large eggs, separated
- 2 Tbsp. finely ground almond meal
- 2 Tbsp. gluten flour
- 1/2 cup lime juice
- 1 1/2 cups whipping cream
Preheat the oven to 375°F.
Cream the butter, sweeteners, and lime zest together. Beat in the egg
yolks, almond meal and gluten flour. Stir in the lime juice and whipping
cream. It’s OK if the mixture looks curdled.
Beat the eggs to stiff peaks and fold into the lime mixture. Place a
1-quart baking dish, 8 ramekins or custard cups into a larger pan. Fill with
the custard and pour hot water into the larger pan to come halfway up the
sides of the dish(es).
Bake for 45 minutes until the top is puffed and golden brown - but still
jiggly in the middle - for the larger dish, 30 -35 minutes for the smaller
dishes. Serve warm, room temperature or chilled.
- Total Calories: 2138
- Fat: 205 grams
- Carbs: 40 grams
- Fiber: 2 grams
- Protein: 48 grams