This Keto Egg Fast Custard Recipe is salted caramel flavored, but can be customized to be almost any flavor you like that comes in a calorie free extract! This egg fast custard is delicious, super easy, and fits into my 5 Day Egg Fast Diet Menu Plan!!!
So it’s day three of my keto egg fast and I’m down another pound this morning for a total loss of 6 pounds so far. I know it’s mostly water weight but I don’t care – it’s still nice to get excited about stepping on the scale every morning again. It reminds me of when I first started keto and the pounds just melted off! It’s very encouraging after such a long dry spell of not losing!
Also of note, I have tons of energy! My mind is clearer, I’m not tired, I feel great overall. Yesterday I did a bunch of yard work at a friend’s new house, and I never felt like I ran out of steam.
My body is obviously getting everything it needs from this keto egg fast, unlike other fasts I’ve tried and read about, where you are totally crashing by the third day. As a reminder, I’m supplementing daily with magnesium, potassium, and making sure I’m getting plenty of sodium as well.
What I Ate on Day Two of my Keto Egg Fast
8 eggs
2 Tbsp butter
6 Tbsp sugar free mayonnaise
1 Tbsp MCT oil (in my bulletproof coffee)
4 string cheese
1 oz sharp cheddar
36 oz La Croix sparkling water
102 oz spring water
16 oz diet coke (I WAS WEAK, GAH!)
So I’m sure you’re all dying to know – Do I hate eggs yet? Surprisingly the answer is no. I’ve eaten nothing but eggs, cheese, and butter for three days on this keto egg fast, and I AIN’T EVEN MAD ABOUT IT.
I think the strategy to avoid egg burnout on an egg fast is to change up how you eat them so that it doesn’t feel like you’re eating eggs at every meal.
And there are so many great possible combinations to be had! I’ll be posting more keto egg fast friendly recipes here throughout the week, and they will all be used in the keto egg fast meal plan that I’ll post at the end of next week.
This egg fast custard was the perfect way for me to end my first day of egg fasting, and I plan to make another batch tomorrow. Since I’m avoiding heavy whipping cream for this egg fast, how to get the right texture was problematic.
I finally settled on a mixture of eggs, cream cheese, and water to get the right consistency in this egg fast custard. It was slightly grainier in texture than a typical silky custard made with cream, but definitely still custard-like – and a REALLY nice break from the heavier consistency of cooked eggs in other forms.
You could eat this egg fast custard without the caramel sauce, but why would you? It tastes amazing, and for the purpose of your egg fast the added fat from the sauce is important to get the right ratios.
I flavored this egg fast custard with this caramel flavored extract that I found at our local Walmart, but you could do maple, or other flavors as well to change it up a bit.
By the way – this sauce would also taste amazing on your keto cream cheese pancakes.
Egg Fast Recipe – Salted Caramel Custard (Low Carb)
- Yield: 2 servings 1x
Description
A delicious caramel flavored keto egg fast custard recipe that is also lchf, low carb, and atkins diet friendly.
Ingredients
For the custard:
- 2 eggs
- 2 oz cream cheese, softened
- 3/4 cup water
- 1 1/2 tablespoons granulated sugar substitute (splenda, ideal, swerve, etc.)
- 1 1/2 teaspoon caramel extract
For the caramel sauce:
- 2 tablespoons salted butter
- 2 tablespoons granulated sugar substitute
- 1/4 teaspoons (or to taste) caramel extract
Instructions
To make the custard:
- Combine the eggs, cream cheese, water, sweetener, and caramel extract in a blender or magic bullet and blend until smooth. Pour into two greased 6 oz ramekins or bowls. Preheat the oven to 325 degrees (F). Place your ramekins in a cookie sheet and place in the oven. Pour hot water up into the cookie sheet until halfway up the sides of the ramekins. Bake for 30 minutes, or until set. Remove and chill for at least one hour (or overnight) before serving.
To make the sauce:
- Melt the butter, sweetener, and caramel flavoring in the microwave for 30 seconds (or in a saucepan on the stove until melted) and whisk together until fully blended. Divide between and pour over the two custards just before serving.
- Category: Egg Fast Recipes
Nutrition
- Serving Size: 1 custard + 1 Tbsp caramel sauce
- Calories: 273
- Fat: 27g
- Carbohydrates: 1.5g net
- Protein: 9g
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Shellie Hudson says
I loved this recipe and have recommended it to family and friends.
★★★★★
Kristin says
I just made this, but didn’t have caramel extract, so I substituted with 1/2tsp of banana extract and 1 tsp of vanilla…oh my! It satisfied any craving I’ve had for banana pudding, SO delicious! Thank you for your wonderful recipes…I’ve actually ENJOYED the egg fast so far, and I’m on day 4!
Tracy Sandford Poston says
This has been a favorite recipe for a long time. It is the perfect size treat. I make it frequently even outside of the egg fast.
CeliaT says
An oldie but a goodie! This is one of my favorite egg fast recipes.
Mellissa Sevigny says
Mine too Celia, thanks!
Karen says
Amazing recipe for eggs and cheese! Delicious!
★★★★★
Karen M. says
So Delicious!!
I could eat this every day!!
★★★★★
Rachel says
So I made this 2 eggs 2 oz cream cheese sweet n low packet 3/4 cup water turned out perfect after I let set I put 1 tablespoon of sugar free syrup on top with tart cherries, raspberries whatever you like. This recipe fit into three 6 oz ramekins. I have this for breakfast it’s the best recipe. Thank you. I’d love to share a picture.
★★★★★
Emily Parker says
Never had custard before, how do I know if it’s set?
Rachel says
I cooked mine on 325 degrees for 45 mins. It’s set. It will be a little firm to touch. Let cool put in fridge over night.
★★★★★
Christine Groves says
I really enjoyed this custard recipe. No I mean I REALLY enjoyed. I used vanilla extract because I couldn’t find caramel. Thank you so much. I have such a hard time finding recipes that actually taste good when doing keto so this one was like a breath of fresh air.
Victoria says
Is this custard based on large eggs?
Mellissa Sevigny says
yes.
Lauren Gonzalez says
i made a triple batch(bc my hubby is doing the fast with me) and i had these in the oven for 45 minutes, they sat overnight in the refrigerator and they are STILL not set…what am i doing wrong???
Lisa says
I doubled it and they’ve been in for 45 minutes and still not set. Hmmm…
Mk says
Thank you!! Great dessert- love it!!
★★★★★
Alice says
Wow! An amazing treat. I couldn’t wait for it to cool and I ate it warm😉Thank you, Melissa 😊
★★★★★
Jessica says
Planning to try the keto egg fast and I’m wondering what do you use for your granulated sugar substitute?
Mellissa Sevigny says
I typically use Swerve.
LeAnn says
I really want to make the recipe, but there is an ad covering the instructions. I’m not able to close the ad.
Dayna says
This custard is just heavenly! And so filling too! I thought that just the one serving for a meal would leave me hungry, but instead, I found my self quite sated.
The texture is just perfect. I wanted to avoid the grittiness of granulated sugar, so I used powdered erythritol which I had on hand. Perfection! The granulated erythritol for the topping was just fine.
For those having issues with it taking longer to set, I’m guessing that they, like I, have taller ramekins instead of low wide ones. Doubled the cooking time easily, but worth the wait. Since they are taller, and I wanted the water to definitely get halfway up the outside, I just placed the two ramekins in a bread loaf pan.
Seriously, thank you so much for this recipe. I have had such success on this egg fast! It is my ultimate go-to!!!
Robin says
Maybe it’s a location thing. My ‘cookie sheet’ is about 1/2 inch deep. There’s no way I’m getting a water bath halfway up my ramekins. Is yours maybe 9x13x2?
Sara says
Crème brulee is my all time go to dessert. So I was super excited to find this recipe. Haven’t tried with caramel extract (not in the mood to search all over town) but did use vanilla & turned out great! Yes, did taste the cream cheese but the silkiness was there. Instead of making the caramel sauce, bruleed erythritol on top & was awesome, perfect for the sugar crust. This dessert met my crème brulee needs perfectly.
★★★★★
Ash says
Everyone keeps talking about how amazing this custard is, so I’ve been dying to try it.
I’m on day two of the egg fast.
I followed the instructions, taking it out after cooking at 325 for 30 minutes.
Took it out and touched the top
It was firm.
Waited very patiently an hour and took one out
And dipped my spoon through the firm top into complete liquid.
Ahhhhhh..I already put caramel sauce on them and now back in the oven they go.
I usually don’t have issues with recipes turning out at least ok.
I hope I can figure this out ?
Carolyn says
The custard should chill and you add the sauce after it’s chilled.. like over night chilled
Jami says
It seems that the link for the Watkins Caramel Extract links to Watkins Caramel Flavor. One of the ingredients is sugar. I ended up with two bottles. After reading the comments on Amazon, it seems like Amazon must have recently changed the product – the extract didn’t have sugar and the flavor does. I can’t find any information on carbs for the Caramel flavor to know if it is worth it or not to use a little.
★★★★
Mellissa Sevigny says
I’m sure it’s negligible – the small amount used shouldn’t affect your results.
Jami says
True, but I’m also using it in my coffee. :)
Jen says
This is legit the BEST thing I have eaten in a long time, egg fast aside!! I made it exactly as written, baked it in a single 14oz shallow ramekin (bain marie) for 40 minutes and it was PERFECT! Do not skip the sauce!! I gobbled it down in minutes! Thank you Mellissa, I will make this again. And again! <3
★★★★★
Michele says
Ok. Someone please help me. I tried this once before with listed ingredients. Once cooked the water was completely separated from the custard. So it was a big fail. Not sure what I did wrong. I’m in process of doing my first egg fast now and would like to try to this again. Hoping to get some pointers so I don’t waste all the ingredients again. Thanks.
Juanita says
Hopefully you didn’t put the water, IN the eggs…
★★★★
Mellissa Sevigny says
Yes, the water gets added per the directions.
Chris says
Clear instruction was to add water to the cookie sheet pan up to halfway the ramekin… This is a water bath coming method, not a recipe ingredient inclusion! Hope that clears it up.
Chris says
This is apart from the 3/4C in the blender.
Cat says
This is the best egg fast recipe ever! I could eat it for every meal while on the egg fast…. I could, but I won’t. I only used 3/4 cup water and used the Instant Pot method for 9 minutes at hi pressure. I did miss the top browning as it would in the oven (I was baking an egg fast quiche at the same time) but the texture and taste were amazing! And the topping just brought it to a whole other level. Mellissa, thank you so much! I’ll be enjoying this even after the egg fast!
★★★★★
Annie says
A friend introduced me to this recipe and I was smitten! When I made it the first time, it was just a tad too soft for me, though still delicious! The second time, i added an extra ounce of cream cheese, and a cup of canned coconut milk in place of water. No caramel flavor, so i used a pinch of nutmeg. Then I cooked it a little longer, about 38-40 minutes, and it came out beautifully. With no caramel, we just had them plain. So rich and good – I could eat it every day happily! The joy of having a treat that is so good, yet so simple!
★★★★★
Tanya says
Thank you for your persistance on finding the right consistancy! This is an amazing recipe that I will continue enjoying even when I’m not on an egg fast! The taste and texture are amazing and I believe it may be the best thing I’ve eaten on keto thus far( 1 year in).
Cathy Marseguerra says
Does the 1 cup of water go into the blender with the rest of the stuff? or is that for the water bath?
Jamie says
In the blender
Cory says
im a chef on my journey of keto and on a quick flip i wanted a creamier caramel for my brownie mug i was making as i was short on pretty much everything lol i used a dollop (Just a Touch) of sour cream once the caramel had turned a beautiful amber awwwwhhhhhhhhh my lord. divine :) <3
★★★★★
AnnaP says
This was DECADENT. I used vanilla instead of caramel because it’s what I had. I did the Instant Pot method, but could only do one at a time because two wouldn’t fit. The first one turned out, but the second one didn’t do that well. It looks cooked enough so I will likely eat it anyway!
I let mine sit in the fridge almost 24 hours. When I added the warm topping, some of it crystalized when hitting the cold custard. Oh my WORD. Divine.
★★★★★
Elena Jones says
What’s the instant pot method?
MOONYEAN C LEFEVRE says
I have done the egg fast twice in the month of May and love all the recipes, the first time I used the sauce the second time I used a sugar free raspberry jam made with chi seeds (very little) and mixed it in for variety and loved it both ways.
★★★★★
Ashley says
The custard was very good. Creamy texture. However, the sauce was terrible…I attribute that to my decision to use spoonable truvia. It did not dissolve no matter how long I “cooked” it. Smuckers makes a wonderful Sugar Free caramel. I used that after trashing the truvia version. :-)
Lasherola says
I had the same issues with using Truvia for the snickerdoodle crepes. It was awful. Trying Swerve next.
Kathy says
Made mine in the Instant Pot. Cup of water, oven proof containers on trivet. 8 minutes high pressure w quick release. Yummmm
Lorraine Levy says
Delicious!
★★★★★
Ms. Gee says
Ok Kathy, you’re the newest post and I had been reading the reviews and became confused. I thought the water was suppose to go outside of the rankins in the pan, but someone made the statement that their water stayed separated from the custard. Do the water go outside of the dish or in with the custard? I never made a custard, but I thought the water on the outside to keep it moist, but noooww I don’t know. Help me please!!
Chris says
3/4C water in the blender with the ingredients.
Water bath in cookie pan halfway up ramekin is for cooking method.
Katie says
Hi! I love this so much!! Think it would work like a mug cake in the Microwave? I really want to have this as my pick me up/lunch at work.
Thank you!!!
Katie
★★★
Mellissa Sevigny says
I’m not sure, I don’t know if it would set up well in the microwave, let us know if it works or not.
Lisa says
It does not work out as a mug cake. It comes out as sweetened eggs.
★★★★
Leah says
For this recipe can I use a liquid sweetener?
Lesley says
This was almost too good…I want to eat this for every meal of my egg fast ? there’s quite a bit of sweetner in the sauce, have you ever noticed a stall because of it?
Cakemix says
OMG! This is one of the best low carb desserts I have ever made. I mean seriously, they came out perfect! I was scraping dish for every bite I could get. I am making these again, this evening.
★★★★★
Anita says
Made this for dinner tonight, day 3 of my first egg fast. I used 3/4 cup water, vanilla instead of caramel, and a dash of caramel syrup in the sauce, as well as half cream cheese and half marscarpone as I hate the tang of cream cheese in sweet dishes. Delicious and creamy and smooth, and baked up with a nice browned top. Love how quick and easy this was to whip up.
★★★★★
Deirdre says
This was heavenly. I used confectioners swerve and it wasn’t grainy at all, consistent custard texture. I also used hazelnut extract because I couldn’t find the caramel and it was stunningly delicious and a welcome change from conventional eggs. This egg fast is working well. I am on day 5 as of my weigh in this morning I am down 5, which is great, I’ve been stalled for a few weeks, The last two days I haven’t even been able to fit in the “snacks” because I have so little appetite.
★★★★★
Jessie says
Made this today. Delicious!! Walmart didn’t have ramekins so I used muffin pans. worked fine ended up with 6. Used 3/4 c water and a pinch of xanthan gum just to be safe. Thanks for all the recipes!
Donna says
Wow! I made this for my egg fast dinner tonight and made the hubby a ribeye steak and salad. I gave him a taste of mine, and he wanted to trade. He ended up eating the one I made or my lunch tomorrow, so it looks like I’m cooking again in the morning. LOL We both absolutely love this! Thank you!
★★★★★
Dawn says
Do you think it would taste OK using vanilla extract instead of the Caramel extract?
Deirdre says
No doubt, I used hazelnut and it was yummy.
Anne says
This has to be one of my favourite low-carb recipes of all time! I usually double it and make four at a time, and have them on hand for a fast meal or snack even when I am not on an egg fast. Thank you so much for this!
★★★★★
Melissa says
Just made these. If you haven’t yet, go into your kitchen now! Very fast, very easy. I don’t have ramekins, so I used a mini muffin pan and baked 15 minutes. Used a cookie sheet half filled with water. Worked perfectly. They smelled incredible baking and taste just as good, too. Thank you!
Holly says
I just want to thank you for your amazing recipes..very clever and very tasty. I am trying to eat healthier but every recipe I seem to find just doesn’t work for me. Your are perfect..plus I love love love eggs so it is like a treat every meal. I didn’t have caramel extract..soni mixed vanilla and orange extract and it was so amazing and light. Thank you for all your hard work.
★★★★★
Eva says
I’m wondering why you recommend Swerve since it has 5g carbs when Erythritol only has 4g carbs. I’m also wondering if you ever answer the questions in the comments. I was just looking at the above comments and I don’t see any replies.
Mellissa Sevigny says
I do answer when I have time (there are over 30,000 comments on this blog, so no I don’t get to ALL of them ALL the time,) and I HAVE replied above. You can use whatever sweetener you prefer.
Guenevere Ramos says
?
Lena says
The original post is two years old and has multiple replies. Reading comprehension lady!
★★★★★
Mary Connelly says
Swerve is erythritol
★★★★★
Vanessa says
I made these last night. Although they didn’t set up as much as I would have liked after cooking and additional 20 minutes, the flavor was spectacular. The next time I am going to cut the water back and see if helps. Thank you so much for all the great recipes and keep them coming so I don’t get burnt out on the same old things. I plan on doing the egg fast for 3-5 days every couple of weeks with LCHF on the alternate days. You rock!
★★★★★
Amanda says
OMG these are soooooo amazing! I made them last night with GOAT cream cheese and added a dash of double goat cream and a dash of vanilla essence. I used just under 3/4 cup of water.
Baked for 35 mins and they did indeed set overnight. I ate one at lunch and one as dessert tonight as it was calling to me from the fridge!
I didn’t add any sweetener or make the caramel sauce, as I am trying to avoid artificial sweeteners. To be honest, they were so rich and creamy, I don’t think adding anything extra was needed.
I am in love with the cream cheese pancakes too! (I also make those with Goat Cheese.
★★★★★
Amanda says
Sorry to tweak this further, but I made these again tonight and they turned out just like baked cheesecake! Yum!
I used:
2 medium eggs
2oz soft goat cheese
1 tablespoon goat double cream
1 tablespoon vanilla essence
2 small truvia packets
3/4 cup less 2 tablespoons of water
1/2 teaspoon pumpkin pie spice
I divided into 4 smaller ramekins, placed them in a pyrex dish and filled the dish with boiling water to the height of the filling in the ramekins. I then baked for 30 mins.
They set in the oven without overcooking and chilled within a couple of hours to a cheesecake texture firm enough to slice.
I know this is now not an ‘egg fast’ recipe, but oh, sooooo good!
★★★★★
Becky says
Wow, this was awesome! I didn’t have caramel extract but did have a vanilla butter nut. The texture was pudding on the bottom, we are at 8000 feet so I’m going to try others recommendations of lowering the water. Tasted amazing and refreshing!
Today starts day 3 of egg fast and I’m down 3 pounds. 220 to 217.
★★★★★
Honestmum says
Wow these both look immense!
★★★★★
Rosetta says
Thanks for this delicious recipe, I’ve made the custard loads of times but never the caramel sauce. Well, silly me, I had no idea what I was missing, it makes this seem positively indulgent. This will now be a staple can’t wait to try it over pancakes, no amount of thanks quite cover it!
★★★★★
AJ says
Started the egg fast yesterday and woke up 6 lbs down this morning! Super whoosh! I know it’s water weight but so nice to see the scale moving in the right direction! Making caramel custards now! Pretty sure it’s going to be an amazing treat for dinner! And I used sugar free caramel syrup – just subbed out some of the water. Should be yummy! And who doesn’t love some melt butter sauce! Thanks again for such a wonderful website and fantastic recipes!!
kaila says
Did you omit the granulated sweetener when using the syrup? I realize you commented years ago lol so if you dont remember I understand. Im in the middle of egg fast and desperate for these but only have caramel syrup and no granulated sugar so Im hoping I could just do what you did.
Carrie says
I know this is a years-old posting but I’m just seeing it and doing the egg fast. I gotta say – I made this the first time with just egg yolks because I had extras (having used the whites for another recipe pre-egg fast) and it was amazing and very pudding/custard-like. The second time I made it as written (well sort of, I’m using vanilla extract instead of caramel) and it firmed up a lot more, almost cake-y, and I have to say I prefer the egg yolk-only version – it was like creme brulee! (without the sugar crusted top!)
Either way, thank you so much for the recipe!
Julie says
Do you think some Great Lakes Gelatin would help the texture?
Mellissa Sevigny says
It might, but it would also increase the protein which could stall you on the egg fast since there is a specific fat to protein ratio there. If you’re making this for regular low carb though then definitely try it out.
Susan says
I made this last night and had some when I came home from work. It was soooo good! The carmel sauce really makes it great.
Mellissa Sevigny says
I know right?! That sauce really makes the recipe in my opinion!
Ann says
I’ve made this so many times! So good and very very easy. Tonight I started making it and realized I was out of caramel extract so I subbed maple extract and topped with sugar free maple syrup. Actually turned out great as well!
christine says
Can I make a full size pa. With a while brick of cream cheese, 8 eggs etc? I hate to cook everyday, would prefer to make one big one and divide ..thanks in advance
g says
I used 8 eggs and 8 oz creme cheese but reduced the water to 3 cups. I had more ramekins to fill than eight and was looking for bowls that were oven safe…LOL!
Rebecca says
Omg! Just made this with coconut flavored custard and strawberry flavored topping ABSOLUTELY DEVINE thank you so much! Will betrying all of your recipes now!
koukla says
I just made this recipe for my first day on the egg fast. I used 3/4 cup water instead of 1 cup (cooked 40 minutes for 6 oz ramekins) and they firmed up perfectly. I took a small bite before “attempting” to put the ramekins in the refrigerator .. OMG! I thought I died and went to heaven! It was so delicious I couldn’t wait for refrigeration so I ate the two ramekins for lunch while still warm. Thank you Mellissa for sharing all your awesome recipes. You are just GOOD!
koukla says
Update: I just reread the egg fast directions and realized I should not have had this on my first day. I am starting over today and will make this great custard again during the end. It’s scrambled eggs for me today.
Danielle says
OMG this was so yummy. I was so hesitant when making this, thinking it was going to be gross. The only thing I’ll do differently will be a little bit more swerve in the custard itself. Btw- I didnt find this grainy in texture at all. It was so much like pudding. And I liked the topping hardening. It was like a creme brûlée. Thank you Melissa. You made day 5 of the egg fast so much easier.
Caren says
I love this recipe. I’ve made it as is and just recently started trying some variations. I just had to share one of them. I have some pure citrus oil in lemon. I used that instead of the vanilla in the custard (maybe 4 drops or so) and it was amazing. I didn’t put the sauce over the top, so ate it with my morning BPC for the necessary fat. So light and summery. Now I’m thinking about dissolving some espresso powder in the water instead of vanilla…..so many possibilities now that you have done all the hard work and come up with the right texture. Love, love, love your recipes.
Mellissa Sevigny says
So many possibilities Caren! I love your Lemon version for spring, totally trying that!
Leigh says
this recipe has been cooking for about 40 minutes and it still is not set. I just set a timer for 10 more minutes to see how long it will actually be. Should I raise the temperature? Or should I just cook it for longer. Thanks for your recipes they are wonderful.
Mellissa Sevigny says
Depending on the size of your baking dish(es) you may have to cook it longer – I wouldn’t raise the temp though or it could get too brown on the bottom. It’s still pretty jiggly when hot, it won’t completely set until it’s chilled!
Kim says
Mine did not set but I didn’t have a 6 oz ramekin so used a 14 oz one. It was filled to the brim. I left it in oven for 40 min and refrigerated it. I think a smaller/ flatter ramekin probably would have worked better. Also I didn’t have the granular sweetener and used liquid. Could that have had something to do with the consistency? The flavor was really good and I ate edges which was cooked.
Anyhoo, I just want to say how happy I am to have found your site. The plans, recipes, and information are awesome! I love the way you write, it’s like sitting around gabbing with a friend! I’m down 25 lbs in 6 weeks and still going strong! Thank you thank you thank you
Shannon says
OMG thank you so much for this recipe (and all your other awesome recipes)! This is my new favorite breakfast. I made it just as you said except that I substituted HWC for half the water (still included the cream cheese). Yes it’s decadent as heck and not low cal at all, but I’m so satisfied and can’t imagine being hungry for hours. I didn’t even do the syrup. I did have to cook it for 45 minutes instead of 30, as my ramekins were thicker.
Linda says
Hi Carolyn! Just wondering if I could substitute the Torani sugar free caramel syrup for the caramel extract and sweetener? If so, how would you adjust the measurements?
Mellissa Sevigny says
Wrong blog – this is Mellissa! ;) You could do the caramel syrup instead, I’m really not sure what the measurement difference would be though – also a concern is that it will be too runny with more liquid added in the form of the syrup. If you try it though, let us know how it comes out!
Carolyn says
Just wanted to mention that i didn’t lose any weight after my first day on the egg fast. I did put some almond milk in my tea…wonder if that would make a difference? Also I probably haven’t been drinking enough water. I drink a lot but have never measured. Hoping I see a change in the scales tomorrow!
Carolyn says
Hi meilissa
I’ve been following your blog for about a year now and I love it! I’ve found some yummy recipes on here. I have never liked cream cheese pancakes however UNTIL i found your Snickerdoodle Crepes and i’m in LOVE. I’m just angry that I can’t eat any more than 3 cause they are so filling. Thanks for all your hard work and research to help all the lchf eaters out there! My next recipe will be this custard….can’t wait!
Alisha says
Was I right in using whole eggs as opposed to regular custard where you just use yolk? You didn’t spexify that but my result was quite watery
Alisha says
I tried this as I am currently undergoing an egg fast, in double measurements to make 4 but with 2 cups of water it really became too watery in the bottom and stayed in bits. Was I right in using whole eggs in stead of just yolks (as I would do in a regular custard) as you didn’t specify that?
Mellissa Sevigny says
Yes, you use the whole eggs Alisha – you may have had to cook it longer if you doubled the recipe. It’s definitely a little watery when still hot, but when you chill it overnight it firms right up. You can try it with a little less water next time if you want and see how it works out.
Brenda says
Where do I find the egg fast? I’m intrigued.
Holly says
I feel like a moron for asking, but I’ve never made a custard before…what kind of cookie sheet are you using that has sides high enough to reach halfway up the ramekins!? Are my ramekins just really tall? Do we have different definitions of cookie sheet? Am I just reading this wrong? It’s boggling my mind but I’ve gotta figure out how to do a water bath cuz this custard sounds amazing. Help me plz…
Mellissa Sevigny says
The ramekins I used were really shallow, but if yours are a couple of inches high you can use a 13×9 baking pan instead!
Veronica says
THIS is the reason mine needed to cook longer….I had taller ramekins! I did have to use the baking pan.
camie says
Hi Melissa, still loving all your recipes, have lost 13 lbs, have great energy and look forward to eating, because I feel great. I played with the custard again, and substituted black coffee for the water, used vanilla extract and cinnamon. Wow, it has an awesome taste and texture. I don’t know what it is, but it sure sets up beautifully. Thank you for always sharing, Camie
Merrykate says
Thanks for sharing your variation, Camie. I was desperate for something different tonight and tried it with the coffee – wonderful! :)
Cristina says
9,5 pounds in 6 days, honey. I’m on low carb since February 2013, and I love my new lifestyle. :)
Jessica says
I have to say, this custard is amazing! Thank you so much for sharing it with us! I didn’t have any caramel extract, so I substituted with vanilla. I don’t like dark chocolate, and like 90% even less, so this custard will be my dessert! Iade extra last night and all day I have been waiting to have dessert!
camie says
Hi Melissa, I love the the custard, YUM!!!!, I played with it and in one batch I used almond extract, and the next batch I used lemon extract. It came awesome, it was like lemon creme custard. And the Almond, well it was great also, thank you for all the recipes, I’m not hungry at all, and the week before all I wanted was sweets. Your web is the best, Camie
Mellissa Sevigny says
Thanks Camie, I bet the lemon was refreshing, can’t wait to try that one myself! :)
Alison says
I have missed pudding and creamyness while doing low carb, thank you for this, it helps!
Alison says
Wow was this good.
Alison
Allison says
I’m dying to try this, but if I wanted to swap out the water for heavy cream would I still use 1 cup?
Mellissa Sevigny says
The cream cheese plus water subs in for the heavy cream so if you make it with the heavy cream I would omit the cream cheese and use a ratio of 2 eggs, 1 cup water, 1 cup heavy cream – it will make about 6 servings that way and you’ll have to bake it a little longer – about 40 minutes. Enjoy! BTW making it this alternate way won’t be strictly egg fast friendly and will contain a lot more calories – but delicious! :)
Allison says
Thanks, I’m glad I asked! I’m considering trying the egg fast in the next couple of weeks, I just want to make this now for fun!
Lisa says
I’m going to try this with cinnamon, and some Splenda brown sugar for lunch! I know the brown sugar isn’t part of the fast but I’m interested in seeing if it effects my results at all.
Sharon says
Hi Melissa,
Thank you for posting about the egg fast! I’m starting day 5 and down 7 pounds. A MIRACLE since I have been stalled for a year after being on a round of steroids.
Any thoughts about subtituting mascarpone cheese for the cream cheese? Seems the most popular brand of cream cheese has reformulated and is now higher in carbs.
Thanks so much for all your work and your delicious recipes!!!
Veronica says
I’m curious about this as well:
Any thoughts about substituting mascarpone cheese for the cream cheese? Seems the most popular brand of cream cheese has reformulated and is now higher in carbs
Karen says
I loved this custard. I made it with home made vanilla extract instead of caramel and didn’t make the sauce to go with it and it was still delicious – even when I cheated and didn’t let one set – only enough to cool down for me to eat it warm right out of the oven :)
Lisa Dahling says
I made the Creme Brulee and it was delicious. I used Bourbon Vanilla extract since I did not have caramel but it was still fabulous.
It really helped me keep on track with the egg fast.
The fast did nothing for me, but I wasn’t really hungry so I didn’t mind trying it out.
LOVE your blog and your recipes. Thanks!
Lisa
Salt Spring Island, BC, CAnada
Mellissa Sevigny says
Ooooooh – bourbon vanilla!!! Sounds awesome, I’m going to have to look for that one and try it out ASAP! Thanks!!!!
Monica C says
This is an amazing recipe!!! It’s like creme brûlée without the guilt :) Thank you so much for sharing your creative endeavours. I have made this a couple of times now and both times it has turned out delicious. Best after it’s been in the fridge a few hours. Love how the sauce hardens a little tiny bit as it hits the cold custard – gives it a crunch like the sugary brûlée topping.
Love your recipes Melissa.
Claudia says
I loved this custard I had it for lunch twice this week and making more tonight .I did cook it in water bath but I did add time as mine looked to liquid y when I was ready to take it out.
kadkins says
Melissa,
I really think you’ve outdone yourself with this one. It is amazingly good.
I made a slight variation and added some cream (I’m not on an egg fast) and added some cinnamon to the butter sauce in lieu of caramel extract.
Jenifer says
No offense, but this is not good. I made it twice and I wasted my ingredients. It’s watery and just scrambled eggs with cream cheese and sweetener. It just doesn’t work. The caramel sauce was the best part about it but it just turned back into solid butter as the custard cooled it off. I’m trying the egg fast because you have me intrigued. This is my second day and I’m starving because I can’t gag down another egg. I’m going to make the cream cheese pancakes tomorrow. Will those work for the fast? I love the idea here…it just doesn’t suit my pallet.
Mellissa Sevigny says
Sorry that this didn’t work for you – it definitely shouldn’t have the texture of scrambled eggs! The water should be incorporated into the custard and it should be almost completely smooth when you eat it. Just wondering how you blended it? And did you cook it at 325 for the exact time and in a water bath? I’m going to make a batch right now just to be sure, but if you followed the instructions to the letter that shouldn’t have happened! Sorry it wasn’t a success for you! But yes, the cream cheese pancakes are great for the egg fast! I’m on Day Five and getting the eggs down is hard for me at this point. Will have the custard for dinner and call it a day. Can’t wait for tomorrow!
Jenifer says
I can’t wait to try the pancakes! I’m just doing 3 days on the fast so I don’t get egged out lol. And I followed the recipe as close as possible…I’m a huge texture person so if it has a weird feel going down I can’t do it! The taste is there, just the consistency is what I really struggled with. It was smooth but very watery. It sure beat scrambled or fried eggs for lunch, though!
Jaymie says
I’m going to give this a shot too. I’ve been low carbing for years — seriously off sugar and grains for about 18 months now. I lost 30 pounds in about six months, but have stalled this past year — and slowly find the pounds creeping back on. I think I’m still in ketosis – I keep my net carbs around 20-25 g/day, but I think my body has just adjusted. I would like to lose about 25 more pounds and maybe an egg fast will get me moving in the right direction again. I need to figure out exactly what gets me losing and what makes me gain. It’s frustrating to be on plan, yet still find the scale moving up!
Love, Love, LOVE your recipes. Thanks so much for sharing them and for your honesty in your own struggles with weight loss.
Trish says
Well, I’m giving it a shot – and this custard sounds SO good! Can’t wait to try it.
Sabina says
Thank you for all the great recipes – i would not have been able to stay on low carb ( 1 year at the end of this month!) without all your hard work!
quick question. I don’t have caramel extract – but i do have Davinci Caramel sugar free syrup – think I could sub that in ?
yay on 6 lb loss!
Sue says
I don’t have caramel extract and didn’t want to buy any … just substitute with any extract that you have on hand … orange, lemon, almond etc … in both custard and sauce
Linda says
Congrats on the weight loss!
Can I ask if you have a reason for avoiding heavy whipping cream while on the egg fast?
Thanks
Mellissa Sevigny says
I chose to eliminate the HWC because it isn’t a pure fat and I didn’t want it it slow my progress down. It’s just my choice though, you can try it with HWC and see how you do!
Rachel Collins says
Hi! Can you tell me how you would adjust the recipe to make it with the HWC? I want to try this but make it with heavy whipping cream so it is creamier. Thank you!
★★★★★
Lisa Dahling says
I just made this recipe and though it’s delicious, my custard came out a bit runny.
Did I undercook it, or could it just be a bit too much water?
Anyway, thanks for the idea and I love this blog and your recipes!
Lisa
Mellissa Sevigny says
When it’s warm, it’s a little wet, but after you chill it long enough it firms right up!
Clara says
Mine came out runny, too. I think I followed the recipe to the T. I even left it in the oven for 40 minutes to make sure it wasn’t under cooked. I chilled it in the fridge overnight. It came out more like loose pudding. I’m wondering if I should have put less water in it. I’m at high elevation so maybe that also has something to do with it. Anyway, it still tasted divine! That’s the whole point anyway- I will definitely be trying it again because even my “pudding” result filled me up and made one more day of egg fasting (on day 4) seem possible :). Thanks for the great recipe ideas!
Clara says
Just wanted to check back in and say that by reducing the water to 3/4 cup, this set up perfectly for me. I shared it with a neighbor and her husband because it was just too good to keep to myself.
Thanks so much for sharing your great recipes!!!
Taryn says
Thanks for posting this Clara – I’m trying mine tonight and it also seemed a bit runny, so that is why I’m on here at the moment checking what others had to say :). We’re also at high altitude, so I will try the 3/4 cup tomorrow!!
Heather says
I am high altitude too but didn’t read comments until I made this. Runny here too… but delicious!
Veronica says
It’s DELICIOUS – however; 30 minutes was too short of a time. I ended up leaving it in for about 55-60 minutes & it was still a tiny bit watery after over-nighting in the fridge. The next time I will cut the water back but still cook it a little longer. I really enjoyed the browned top :)
Thank you for sharing this recipe & this whole plan! I’m on day 3 & have lost 6 pounds :)
★★★★★
stephanie says
is it possible to eat that 2 times in a day ? and skip the devil eggs?
Mellissa Sevigny says
I don’t see why not!
stephanie says
i’m on day 4 today … i lose only 1 pound and you know i think i figure it out why i didn’t loose moore, i eat a lot of curstad because i love it but the cream cheese i use is philadelphia and i just read on another blog philadelphia is a bad choice because for 100g is aroud 7g glucides..i think i’m gonna take a break and start again in one or two week without cream cheese…
Lia says
Congratulations on the 6 pounds!! Water or not, they were there 6 days ago and now they’re not! A question: Can liquid splenda be used for the sauce or is the granular sweetner necessary for texture or thickening?
Pat says
So excited for you to be losing every day! I won’t believe my eyes if it happens to me. But I honestly think I’ve dropped some pounds since arriving at the beach. I literally spend every waking minute outside, i.e. no nights spent watching TV on the couch and no extra snacks.. but I need to buy a scale pronto! I’ve never kept a scale here and I need one for this Egg Fast.
Custard sounds yummy. I have DaVinci Caramel syrup at my “other” house…grrrrrrrr.
Once you have completed your first Egg Fast, and I have no idea how long you plan to do this, I’d be very interested if you think this would be a good thing to do 3 or 4 days a week until one hits a goal weight or gets close to it.
Thank you again for sharing your success. I, for one, am getting very motivated for my Wednesday start date.
AnitaB says
You are a genius! I’m back on the egg fast tomorrow and this will be on my list to try out! And I agree with you, the secret to eating just eggs for 4 or 5 days is changing the flavors out, different cheeses in the omelettes can make a huge difference. I have been meaning to post some of my own recipes, just have been so busy at work and now I’m away. Glad that you are doing it so we have some options! :-)
g says
still waiting for those recipes… please!
JULIE says
Please share your great recipe’s, I need something new and delicious.. thanks
★★★★★
Odette says
If it’s mostly water what’s the point doing it? I want to loose fat. Sorry just a honest question.
angela says
Water is the first part that is lost. Once your body gets past this stage it is fat that is burnt. I lost 10lbs in my first week!
Jessica T. says
as she mentioned…it’s to change it up when doing the egg fast so you don’t get tired of eating eggs…