Cooking and Meal Prep Recipes Low-Carb Sugar-Free Custard Sauce By Laura Dolson Laura Dolson Laura Dolson is a health and food writer who develops low-carb and gluten-free recipes for home cooks. Learn about our editorial process Updated on January 28, 2022 Medically reviewed Verywell Fit articles are reviewed by board-certified physicians and nutrition and exercise healthcare professionals. Medical Reviewers confirm the content is thorough and accurate, reflecting the latest evidence-based research. Content is reviewed before publication and upon substantial updates. Learn more. by Kristy Del Coro, MS, RDN, LDN Medically reviewed by Kristy Del Coro, MS, RDN, LDN LinkedIn Twitter Kristy is a licensed registered dietitian nutritionist and trained culinary professional. She has worked in a variety of settings, including MSKCC and Rouge Tomate. Learn about our Medical Review Board Print Ian O'Leary / Dorling Kindersley / Getty Images (79 ratings) Total Time: 30 min Prep Time: 10 min Cook Time: 20 min Servings: 8 Nutrition Highlights (per serving) 40 calories 3g fat 2g carbs 2g protein Show Nutrition Label Hide Nutrition Label Nutrition Facts Servings: 8 Amount per serving Calories 40 % Daily Value* Total Fat 3g 4% Saturated Fat 1g 5% Cholesterol 72mg 24% Sodium 89mg 4% Total Carbohydrate 2g 1% Dietary Fiber 0g 0% Total Sugars 2g Includes 0g Added Sugars 0% Protein 2g Vitamin D 1mcg 5% Calcium 43mg 3% Iron 0mg 0% Potassium 47mg 1% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. This low-carb sugar-free custard sauce recipe is the traditional way to use up the egg yolks left while making snow pudding and make a sauce for it at the same time. Egg yolks have historically gotten a bad rap for causing high cholesterol, but current research indicates they can actually help increase high-density lipoprotein (HDL), the "good" cholesterol. This sauce is very similar to French crème anglaise, which is a classic dessert sauce that can be used on fruit or even cake. It's not difficult to make, but follow the directions carefully, or you may end up with scrambled eggs. Ingredients 1 cup whole milk 1/4 tsp vanilla extract (good quality) 1 tbsp granulated stevia 1/4 tsp salt 3 large egg yolks (at room-temperature) Preparation In a small heavy-bottomed saucepan, heat the milk until scalding. If it's steaming, it's probably there. Remove from heat. You can also do this in the microwave. Add the vanilla, stevia, and salt to the milk. Stir well. In a small, heatproof or stainless-steel bowl, beat the egg yolks. Add a little of the hot milk and mix well (this is called "tempering" the eggs so they don't cook). Repeat, adding a little more milk so you gradually bring the eggs up to temperature. Put a small amount of water in the bottom of a double boiler or a pot on which you can put the bowl containing the tempered eggs. Heat the water. The water should not be able to touch the bottom of the bowl. Place the bowl with the tempered eggs over the pot with simmering water and stir or whisk until mixture begins to thicken, then remove from heat and stir until it coats a spoon. Refrigerate. Variations and Substitutions If you don't have whole milk, you can substitute an alternative. For instance, you might use 3/4 cup half and half and 1/4 cup water or 1/2 cup cream and 1/2 cup water. Non-dairy milk alternatives don't have the same fat content as dairy milk, so if you use a product like oat milk or soy milk, you may not get the desired consistency. If you don't have stevia or prefer not to use it, consider using a natural alternative such as monk fruit sweetener. This product is 100 to 250 times sweeter than sugar whereas stevia can be up to 350 times sweeter than sugar, so you may need to use a bit more. If you have liquid stevia, you'll use about 1 teaspoon rather than 1 tablespoon. Cooking and Serving Tips Serve this low-sugar custard sauce over fresh berries or poached pears for a decadent low-carb dessert. You can also drizzle it over your favorite type of cake—whether you prefer traditional pound cake or almond cake to keep the carb count down is entirely up to you. Rate this Recipe You've already rated this recipe. Thanks for your rating! 1 Source Verywell Fit uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Read our editorial process to learn more about how we fact-check and keep our content accurate, reliable, and trustworthy. Kim JE, Campbell WW. Dietary cholesterol contained in whole eggs is not well absorbed and does not acutely affect plasma total cholesterol concentration in men and women: Results from 2 randomized controlled crossover studies. Nutrients. 2018;10(9). doi:10.3390/nu10091272 By Laura Dolson Laura Dolson is a health and food writer who develops low-carb and gluten-free recipes for home cooks. See Our Editorial Process Meet Our Review Board Share Feedback Was this page helpful? Thanks for your feedback! What is your feedback? Other Helpful Report an Error Submit Advertiser Disclosure × The offers that appear in this table are from companies that partner with and compensate Verywell Fit for displaying their offer. These partnerships do not impact our editorial choices or otherwise influence our editorial content.