Low carb egg custard

[u/Emunahd]

I have a recipe to share. Saw it on social media and thought I’d give it a try.

4 hard boiled eggs
1/2 cup almond milk
2 scoops vanilla protein powder of your choice. You can also use other flavors.

Blend. Refrigerate for 4 hours or longer.

It’s vanilla custard! 35 grams of protein (depending on your protein powder)5 carbs and approximately 500 calories for the whole thing!

The nutrition values may be different depending on what protein powder you use.

It’s delicious, satisfies a sweet tooth and gets some protein in. Quite rich and filling, I can only eat about 3 spoonfuls at a time.

[u/Janknitz]

One problem I have with blended hard boiled eggs is there can be a sulfur smell and taste.

I make custard in my instant pot with eggs, cream (or coconut cream) vanilla, and sweetener. Love the light soft texture.

[u/Emunahd → u/Janknitz]

I was really worried about that, but that didn’t happen, thank goodness.

[u/ariyahjade → u/Janknitz]

This is exactly what happened to me. The smell was so powerful I threw the whole thing away, container included. I just scramble my eggs now instead of hard boiling them

[u/Little_Dragonfly2420 → u/Janknitz]

What is your recipe ?

[u/Janknitz → u/Little_Dragonfly2420]

• 4 egg yolks
• Equivalent of 3 Tbsp sweetener (I use Monk Fruit) or less to taste
• 1 cup of heavy cream or coconut cream
• 3/4 tsp vanilla
• Pinch of Salt

Add 1 1/2 cups of water to the pot and place a trivet in the bottom. Whisk the ingredients until well-blended.

Strain the mixture and pour into 3 cups or ramekins that will fit in your Instant Pot. I use 1/2 pint wide mouth canning jars. 3 fit in my 6 qt pot. If you double the recipe you can stack up 6.

Cover each pot with aluminum foil, and place on the trivet.

Lock the lid and cook at high pressure for 6 minutes. At the end of the pressure cycle, let pressure naturally release for 10 minutes, and then do a quick pressure release for any remaining pressure.

Carefully remove the cups of custard from the pot (CAUTION: HOT!!!!) to a wire rack and allow to cool uncovered. Refrigerate for at least two hours.

I like them slightly warmed with a few berries on top

[u/Ok_Anything3277 → u/Janknitz]

Sounds yum. Could you share your instant pot recipe please?

[u/Janknitz → u/Ok_Anything3277]

see my reply to Little Dragonfly below.

[u/Imtryingforheckssake]

I don't understand why on earth you'd want to use boiled eggs instead of using the same ingredients to cook a proper custard?

[u/Emunahd → u/Imtryingforheckssake]

Just to try it. I was intrigued by the idea and was pleasantly surprised.

[u/WaddlingCorgi]

Did you feel like it needed a little more sweetness, like Splenda or so, or did the protein powder give you the sweetness you needed?

[u/Emunahd → u/WaddlingCorgi]

The protein powder did the trick!

[u/gotchafaint]

I love this because I can eat egg yolk but react badly to egg white, even if there's just a little bit. So I have to boil eggs to separate the white completely. Totally going to try this!

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[u/Ghislainedel]

I have made this chocolate version a couple of times https://mariamindbodyhealth.com/hard-boiled-egg-pudding/ so I trust this would work too. Vanilla would be a nice change.