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Caramelized Pear Custard Recipe


Atkins Caramelized Pear Custard
7.2g
Glucides nets Atkins™
Prep Time: 10 Minutes
Style:American
Cook Time: 20 Minutes
Phase: Phase 3
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

4.4g

Protein

27.9g

Fat

1.3g

Fiber

310.2kcal

Calories

calculator Comment sont calculés les glucides nets?

INGREDIENTS

  • 2 tbsp Butter
  • 2 tbsp Xylitol
  • 1/4 tsp, ground Cardamom
  • 2 pear, medium (approx 2-1/2 per lb) Pears
  • 3 large Egg (Whole)
  • 2 large Egg Yolk
  • 2 cup Heavy Cream
  • 2 tbsp Maple Syrup (sugar-free)
  • 1/2 fl oz (no ice) Rum
  • 1 tsp Vanilla Extract

DIRECTIONS

  1. Preheat oven to 375°F.
  2. Heat the butter, xylitol and cardamom in a large sauce pan over medium-high heat.  Slice the pears into 1/2-inch wedges.  Once the butter has melted add the pears and allow to caramelize for 4 minutes on each side.  Remove from heat and arrange in a pie plate or 3-4 cup casserole dish.  Reserve about 2 Tbsp syrup and pour the remaining over the pears (keep remaining in the sauce pan and set aside).
  3. In a small bowl, whisk the eggs, egg yolks, heavy cream, sugar free syrup, rum and vanilla until combined.  Pour mixture over the pears and bake for 15-20 minutes until golden brown and custard has set.  Remove from oven and allow to cool slightly.
  4. Using a pastry brush, brush the top with reserved caramel syrup.  If the syrup has hardened, reheat in the sauce pan until liquid.

Cooking Tip

We love the idea of customizing this recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.

Comment calculer les glucides nets

Avec l’approche nutritionnelle AtkinsMD, le décompte net AtkinsMC est calculé en soustrayant le nombre de grammes de fibres et de polyols (comme la glycérine et les alcools de sucre) du nombre total de grammes de glucides contenu dans les aliments entiers. Ce calcul correspond au concept voulant que les fibres et les polyols ont des répercussions minimales sur le taux de glycémie dans les quantités dans lesquelles on les retrouve dans les produits.

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