About
These Egg Fast Steamed Egg Custards are perfect for hitting that sweet tooth on this diet! Creamy, fresh eggs are mixed with water and a little sweetener and vanilla extract. The mixture is placed into ramekins and steamed for the ultimate creamy texture. This recipe is simple and easy to make! It also stores well so feel free to make a double batch.
What kind of egg should I use for this recipe?
Please try to source pasture-raised eggs since they are higher in Omega-3 fatty acids and Vitamin E. You want to eat the best ingredients possible since eggs will be the main source of nutrients during the course of your Egg Fast.
What kind of sweetener should I use?
Feel free to use powdered erythritol or powdered monk fruit.
How do I reheat leftover custards?
Simply place them in the microwave and heat in 30-second increments until hot.
What if I don’t have a steamer?
If you don’t have a steamer, place the ramekins in a large pot filled with only an inch or so of water. Cover the pot with a lid and allow the steam to cook the egg custards this way.
Ingredients
- 4 large raw egg
- 8 fl oz water
- 4 tablespoon monk fruit erythritol blend
- ½ teaspoon vanilla extract
Instructions
- Crack the eggs into a large mixing bowl. Add the sweetener and vanilla extract.
- Whisk the mixture together.
- Add in the water and a pinch of salt.
- Prepare a medium-sized pot with water and bring to a boil. Place the ramekins into a steamer basket and fill them with the egg custard mixture.
- Place the basket over the pot and top with a lid. Cook for 11-12 minutes or until cooked through.
- Use a small amount of powdered sweetener in a sieve and sprinkle some on top of each ramekin before serving.
Nutrition Facts
- Servings: 4
- Calories: 79.1kcal/330.8kJ (per serving)
- Fat: 5.3g (per serving)
- Carbs: 12.6g (per serving)
- Protein: 6.3g (per serving)
