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Sugar-Free Custard Sauce (Stirred Custard, Soft Custard)

User Rating 3.5 Star Rating (4 Reviews)


Updated June 05, 2014

This sugar-free custard sauce 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. It's not difficult, but follow the directions carefully, or you may have scrambled egg!


  • 3 egg yolks
  • 3/4 milk and 1/4 cup cream or 1 cup milk
  • 1/4 t vanilla
  • 1/8 t salt
  • Artificial sweetener to equal 2 T sugar


1) Heat the milk or milk and cream until scalding - if it's steaming, it's probably there. I do it in the microwave.

2) Add the vanilla, sweetener, and salt to the milk.

3) Beat the egg yolks. Add a little of the 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.

4) Put a small amount of water in the bottom of a double boiler or a pot on which you can put a bowl. Heat. The water should not touch the bottom of the bowl. Add milk and egg mixture and stir or whisk over hot/boiling water until mixture begins to thicken, then remove from heat and stir until it coats a spoon. Refrigerate.

Nutritional Analysis: Each of 8 servings (2-3 Tablespoons) has 1.5 grams of carb and 60 calories (less if you don't use the cream).
User Reviews

Reviews for this section have been closed.

 4 out of 5
No Milk=Less Carbs!, Guest sarahbear8287

I didn't want to use milk at all so used a mix of 1/2 cup cream and 1/2 cup water. Also, instead of cooking on the stove I cooked for 3 min (in 30 second bursts) until I got a thickness that I liked. It came out perfectly! Can't even tell its sugar free! Will definately make again.

10 out of 11 people found this helpful.

See all 4 reviews

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