Low-Carb/Egg Fast Coconut Custard (adaptation)

The I Breathe I'm Hungry blog is so awesome! This girl Mellissa is so creative on how to use eggs! I thought I could get creative too and make a coconut egg custard similar to her caramel custard. I was right!! And it wasn't difficult! The most difficult thing was waiting till the next day to eat it! Lol!!

Ingredients

For the egg custard:

- 2 eggs

- 2 oz cream cheese

- 1 cup water

- 1.5 tbsp granulated splenda (or other sweetener) 

- 1.5 tsp coconut extract

For the sauce:

- 2 tbsp butter

- 2 tbsp granulated splenda 

- 1/4 tsp coconut extract 

Instructions

For the egg custard:

- preheat the oven to 325 degrees 

- microwave cream cheese for 1-1 1/2 minutes 

- combine all the egg custard ingredients and mix together in a magic bullet or blender 

- grease 5 ramekin bowls

- pour the mixture into the ramekins

- place the ramekins into a baking sheet. Fill the baking sheet 1/2 way up the sides with water. 

- bake the ramekins on the baking sheet for 30 mins. This should give the egg custard time to set. 

- take ramekins out of oven and let cool in the refrigerator overnight

For the sauce:

- melt the butter in the microwave for 2 mins

- mix all ingredients together with a whisk 

- refrigerate overnight or make fresh

- when you are ready to eat the egg custards, pour the sauce over each custard and enjoy! 

"Egg"cellently sweet!

Gigi