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SUGAR FREE CUSTARD – Egg custard Low Carb

Hi and a huge welcome to Steve’s Kitchen. Today we’re making a sugar-free custard one
of my regular viewers
Sharon, asked me to make a sugar free ice
cream and all great ice creams start with
a vanilla custard.
Now I’m going to be using stevia, you can
get it in liquid form
which is highly concentrated, you use a
few drops of this
if you’re using it to replace sugar and
you can also get stevia in a powder
form it is often like to like so one
teaspoon of this equals a teaspoon of
This one’s called Natvia I’m going to
be using this to make my custard.
Now let me show you how

Now first of all I’m just going to put 1 pint of full cream milk
into a heavy based saucepan ideally you
want a saucepan with a fairly thick
and then we want to flavor that with vanilla
Now always use either a vanilla
bean paste
or vanilla extract don’t use an essence
if you’re going to the trouble of making
You can also use a proper vanilla bean.
Now I’m just going to take this one we
want to split
along the body edge like that, just open
up the been like that and then get the
edge of your knife and just scrape out
those wonderful vanilla beans
and that’s going to go straight into our
milk and we’re not going to waste the pod
just going to cut this one into two pieces
pop it into the milk as well
and then we just bring that over to the
stove and bring it up to a simmer on
medium heat
Now I’ve got four egg yolks in a bowl
and we’re going to be using a couple
tablespoons of our stevia sweetener
now I would just add if you are making
this into a custard for
ice cream you to add another 2
tablespoons because the sweetener needs
sweeten the other ingredients, the extra
cream that’s going to be added in there
and when you’re making an egg custard you don’t always add corn flour
but if we add a tablespoon of cornflour
there’s less chance of the custard
just makes it a little easier for the
home cook. Then I want you to take a whisk
I’m going to whisk this together until we get
a light creamy consistency
expect the egg yolks to lighten slightly.
That’s what we’re looking for
now I’ve bought that milk up to a simmer and we don’t want to pour all that hot milk into
here we have to temper these eggs a
little bit first, you can use
a ladle or just splash a little bit of
milk, about a quarter of a cup
and just quickly whisk this so the eggs don’t cook
and that’s just going to temper the egg yolks and then we are either going to put this into
there or that into here I prefer to do
it this way. I’m just going to pour my
milk in slowly
while whisking just keep whisking this
and then what we want to do is put that
back into our saucepan
and at this point I’m going change to a
wooden spoon we’re going back over to the
and as we warm this very gently on the
stove we’re going to keep stirring
so the egg doesn’t cook on the bottom
and become lumpy
now it’s important not to have too high
heat on the pan at the moment and we do
want to keep stirring
all the way around the corners little
figure of eight into the center and
eventually this is going to thicken up
and it’ll coat the back of the spoon and
then our custard will be ready
and if you’re very patient and you let
this warm slowly
the custard itself shouldn’t split we want
to coat the back of the spoon like that
see the little seeds on there as well.
Now that is ready that is a wonderful
custard and there we have a pint of
vanilla custard with all the little
beans in that that is gonna taste
Now I’m not going to be eating this just
now because this is going into a sugar
free ice cream.
So stay tuned for that. I hope for those of
you that are avoiding sugar in your diet
you’ll find this useful. Now please share
the love
and I love to hear your comments. Be good
I’ll see you in the next video. Stay
A big thank you for joining me. I’m going to leave a link here to a couple of recipes that you
could use this sort of custard.
okay so get across and see those. As
always stay in touch
Subscribe to the channel and I’ll see you in the next video.
Be good.

Randall Smitham



  1. FitAngie Posted on June 12, 2014 at 11:49 pm

    Deelish! Love it steve xo

  2. sha whit Posted on June 12, 2014 at 11:51 pm

    Ooohh. this is so exciting! Thank you, thank you, thank you!

  3. shereen lalla Posted on June 13, 2014 at 12:08 am

    This shirt is a winner.i am certainly going to make this.

  4. Andrew Manroe Posted on June 13, 2014 at 12:44 am

    S∩ƃ∀ᴚ ℲᴚƎƎ Ͻ∩S⊥∀ᴚᗡ¿¡¿¡¿¿¡¿¡¿¡¿¡¿¿¡ S∩ƃ∀ᴚ ℲᴚƎƎ¿¡¿¡¿¡¿¡¿¡¿¿¡ Ͻ∩S⊥∀ᴚᗡ¿¡¿¡¿¿¡¿¡¿¡¿¡ ʎO∩ ∀˥M∀ʎS W∀ʞƎ Wʎ ᗡ∀ʎ¡ 

  5. Laurie Flaherty Posted on June 13, 2014 at 1:00 am

    Thank you, Thank you, Thank you…… Luv custard, Have diabetes, this is great!! Heading to the kitchen now. I've made several of your recipes & have enjoyed them immensely. Your The Best!!!!   Luv your chef's jackets!  Good Eating to you!             Laurie

  6. ShinyPartsUp Posted on June 13, 2014 at 1:02 am

    YES! Desert I can have. My Dr. won't yell at me (I hope). Thanks Steve.

  7. iHATEeverything Posted on June 13, 2014 at 4:34 am

    OMG I love ur shirt! looks so amazing! also this custurd looks good, and easy to make even for me (I am 13)

  8. COLLEEN MCKEONE Posted on June 13, 2014 at 10:27 am

    Hi Steve. I'm the lady who love's to make home made ice cream for her family, could do some food that are diabetic or low GI. I been looking for a diabetic ice cream.
    I haven't had any luck. So I thought  I'd ask you. thanks your friend and fan. By the way I loved your shirt's.

  9. EZGlutenFree Posted on June 13, 2014 at 10:49 am

    Looks delicious.  It's going to make a beautiful ice cream.  🙂

  10. Tanja Klement Posted on June 13, 2014 at 4:37 pm

    you just saved my summer since I've been on a low-carb diet for a couple of months:D an alternative to the homemade froyo

  11. Trinii1 Posted on June 14, 2014 at 8:46 pm

    Love your 'Chef's Jacket'  today   Steve.

    Thanks for the Video

  12. MrsBokdebok Posted on June 28, 2014 at 10:09 pm

    A couple ounces of bourbon does a good turn in the ice cream as well, and the alcohol helps reduce crystallization.

  13. john pshitek Posted on September 11, 2014 at 11:39 pm

    please no flour

  14. Stefhon Walker Posted on November 4, 2014 at 9:36 pm

    wow ive been using your recipes and i just realized i come here often ive just subscribed. your very helpful cook thank you!

  15. amsterdamsel Posted on December 20, 2014 at 7:59 pm

    Am making dessert for friends, tonight. Was looking for a way to make custard w/o all the sugar. This is spot on, Steve! Can't wait to try it. Many thanks!

  16. triathnrs11 Posted on December 28, 2014 at 9:22 pm

    Hi! I'm so excited about making this custard.  I'm in the US and was wondering if the corn flour you are using is the equivalent of corn starch.  Thanks! 🙂

  17. triathnrs11 Posted on December 29, 2014 at 5:06 am

    Thanks for replying back. I have one more question… Do I bake this in ramekins in a water bath? Or just refrigerate overnight?

    Thanks again 🙂

  18. triathnrs11 Posted on December 30, 2014 at 3:50 pm

    I see… No, I'm not from England. I'm Algerian. I will most definitely try this though over dessert 🙂

  19. GettnBooted Posted on January 3, 2015 at 11:36 pm

    Hi inspired by this ( but being a lazy cook ) and doing a super high fat Keto diet right now I put two eggs ( beaten ) and a splosh or two of heavy cream into a bowl and the stevia & then vanilla and then microwaved it on low ( oh dear I know ) and watched it carefully and it was not very pretty but it passed for egg custard ( no crust ) and to improve it a bit I put a lite dusting of nectress ( monkfruit  ) which is crystalized and crunchy like real sugar…and cinnamon powder on it pretend I'm eating real dessert…probably six grams total carbs if I am guessing right and im saving half the bowl for the morning… not the worse thing I've put in my mouth.  Thanks for the good custard recipe!!

  20. VB Posted on March 6, 2015 at 11:24 pm

    Could almond milk be used to make this non dairy?

  21. lixing0726 Posted on May 4, 2015 at 2:07 pm

    Steve, can you give me some example what things I can serve with this ?

  22. Faith Thinguri Posted on June 20, 2015 at 7:33 am

    Hi Steve i love that. could you use honey instead?

  23. Belfast Biker Posted on June 23, 2015 at 9:16 pm

    Start with a pint of milk?  How on earth is this low carb?

  24. Antya Markin Posted on December 20, 2015 at 8:05 pm

    Not low carb at all. Cornflower is high in carbs. I had high hopes for this….

  25. Josh Law Posted on March 14, 2016 at 6:51 am

    OMG from the Court Jester to the Picasso Out fit lol man ur so crazy 🙂

  26. Critter T Posted on September 6, 2016 at 9:17 pm

    Well, you got me. Never knew you did a sugar free anything. Are there any others.?.🎈

  27. Shristy Ale Posted on April 21, 2017 at 3:59 pm

    can u use these for tarts

  28. Maximiliano Bratz Posted on October 10, 2017 at 10:51 am

    Cornflour and normal full cream milk? Thats not low carb.

  29. blk bbw Posted on January 13, 2018 at 12:18 pm

    Can I use almond or soya milk with added double / heavy cream instead of the full cream dairy milk? And replace the corn flour with Xanthan or Guar gum instead?

  30. Meredith Inserra Posted on September 2, 2018 at 5:08 am

    I am looking forward to trying this to take advantage of our sweet, fresh Southeastern PEACHES to make homemade peach ice cream!

  31. Nichole Walters Posted on April 8, 2019 at 8:23 pm

    Will this work using soya milk

  32. SimonTemplarNY Posted on April 27, 2019 at 11:33 pm

    This is not a sugar free custard because both milk and starch have sugars in them.

  33. Sandi M Posted on April 30, 2019 at 9:00 pm

    what exactly is cornflour, is it cornstarch?.. I'm in canada and not familiar with this.. can we sub it with almond or coconut flour?

  34. 재미와의미-성장유튜버 Posted on July 17, 2019 at 2:37 am

    Egg steam looks delicious. Please come to Korean egg steamer. I will subscribe.