Sugar-Free Baked Lemon Custard
Sugar free baked lemon custard is perfect for a winters night. Throw them in the oven after your roast dinner is cooked and they will be ready after you have enjoyed your dinner. These are actually even nicer cold the next day.
CUPS / OUNCES
full fat milk
eggs - medium
granulated sweetener of choice
or more, to your taste
Whisk the eggs with a hand whisk and add the milk and sweetener.
Add the lemon zest and juice, whisk until thoroughly combined.
Pour into ramekin dishes which have been wiped with butter so the baked custard doesn't stick.
Place the ramekins dishes in a large baking/roasting dish and cover the base with water so it reaches half the ramekins dish.
Carefully place into the oven and bake at 180C for approximately 30 minutes, or until the centre is cooked and no longer 'wobbly'.
Remove from the water bath and allow to cool slightly before serving.
Ditch The Carbs.com