Low-Carb Sugar-Free Custard Sauce Recipe

sugar-free custard sauce
Ian O'Leary/Dorling Kindersley/Getty Images
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
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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.

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.


  • 1 cup milk (whole)
  • 1/4 teaspoon vanilla extract (good quality)
  • 1 tablespoon stevia
  • 1/4 teaspoon salt
  • 3 large egg yolks (at room-temperature)


  1. In a small heavy-bottomed saucepan, heat 3/4 cup whole milk and 1/4 cup heavy cream or just 1 cup whole milk (eliminating the cream) until scalding. If it's steaming, it's probably there. Remove from heat. You can also do this in the microwave.

  2. Add 1/4 teaspoon good-quality vanilla, artificial sweetener to equal 2 tablespoons sugar, and 1/8 teaspoon salt to the milk. Stir well.

  3. In a small, heatproof or stainless-steel bowl, beat 3 large room-temperature egg yolks. Add a little of the hot milk-cream and mix well (this is called "tempering" the eggs so they don't cook).

  4. Repeat, adding a little more milk so you gradually bring the eggs up to temperature.

  5. 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.

  6. 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.

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