Traditional English egg custard is super simple to make, but gives you an AMAZING dessert to make with all those eggs your flock lays. With this recipe, we’ve turned tradition a bit on its side with our sugar-free English egg custard – and it’s just as tasty!

We’ve replaced sugar with sucralose (you can also use regular sugar or monkfruit) – a carb free option that’s just as sweet as sugar (don’t worry – we have resources where you can buy sucralose below).

Our hens have been laying a TON of eggs, and let’s face it – there’s only so many quiches and scrambled eggs you can make before getting a bit bored. And who doesn’t love dessert?

sugar free english egg custard

I love egg custard because the combination of nutmeg and whole cream makes it taste much more decadent than other desserts, and this combination makes it SEEM like a complicated recipe. It’s a way to pamper yourself with a bit of luxury without all the hassle of effort. It’s also great to take to any summer BBQ potlucks because kids love it too!

If you’ve been looking for the perfect summer recipe to use up all your eggs, then here’s how to make Sugar Free English Egg Custard!

Table of Contents (Quickly Jump To Information)

Ingredients

Makes 3 servings

  • 1 ½ cups heavy cream
  • 1 ½ cups whole milk
  • 1 cup sucralose (buy here)
  • 3 eggs
  • 3 egg yolks
  • Vanilla bean pod
  • Nutmeg to taste

Directions

  • Heat milk, cream, and the vanilla beans together in a pot until just starting to boil. Do not overheat and allow to scorch.
  • In a second bowl, whisk together eggs, egg yolks, and sucralose.
  • Pre-heat oven to 375 degrees.
  • When the cream mixture starts to boil, remove from heat and combine with the egg mixture, whisking the entire time. Add the cream mixture slowly so the eggs do not cook.
  • Once combined, run the mixture through a fine mesh sieve to remove any lumps of egg.
  • Pour mixture into ramekins, and top with nutmeg to taste. Place into the oven, and cook until set, typically 30 minutes.
  • Once set, remove from the oven and allow to cool before serving.

Notes: While this is a sugar-free recipe, you can replace the sucralose with sugar if you want. You can also substitute sugar with honey with my conversion chart here.

Sugar-Free English Egg Custard

  • 1.5 cups heavy cream
  • 1.5 cups whole milk
  • 1 cup sucralose
  • 3 eggs
  • 3 egg yolks
  • 1 Vanilla bean pod
  • Nutmeg to taste
  1. Heat milk, cream, and the vanilla beans together in a pot until just starting to boil. Do not overheat and allow to scorch.
  2. In a second bowl, whisk together eggs, egg yolks, and sucralose.
  3. Pre-heat oven to 375 degrees.
  4. When the cream mixture starts to boil, remove from heat and combine with the egg mixture, whisking the entire time. Add the cream mixture slowly so the eggs do not cook.
  5. Once combined, run the mixture through a fine mesh sieve to remove any lumps of egg.
  6. Pour mixture into ramekins, and top with nutmeg to taste. Place into the oven, and cook until set, typically 30 minutes.
  7. Once set, remove from the oven and allow to cool before serving.
  8. Notes: While this is a sugar-free recipe, you can replace the sucralose with sugar. You can also use honey with my conversion chart here.