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Thursday, 17 July 2014

Dukan egg custards

Oh my!
Im not a good cook, I get by but these were so easy, even I managed them.
They tasted as good as they look and really satified my sweet cravings.

Dont they look good.

Here is the recipe, taken from the Dukan Diet site.

H & V’s Perfected Baked Egg Custard

Ingredients (Serves 10)

  • 6 cups of skim/skimmed milk
  • 4 tablespoons of Splenda
  • 5 whole eggs
  • 5 egg whites
  • 1 tablespoon of vanilla essence
  • 2 teaspoon of  almond extract
  • 1/4 teaspoon of salt


  1. Pre-heat oven to 140 degrees Celsius (275 degrees Fahrenheit or Gas Mark 1)
  2. Scald the milk till just below boiling. be careful not to burn – stir to make sure milk isn’t sticking to bottom of pot.
  3. Stir in Splenda and salt till dissolved.
  4. In a large mixing bowl beat the eggs till completely blended.
  5. Add vanilla and almond extract.
  6. Slowly add hot milk while beating continuously.
  7. Pour into 10 ramekins.
  8. Put into pans large enough to hold all – or 2 pans.
  9. Pour boiling water to mid-level of ramekins.
  10. Bake for 1 hour or until custards are firm around the edges and just a little soft in the centers.
  11. Cool and refrigerate.
  12. Enjoy.
I halved the recipe using 3 whole eggs and two whites and it worked out great.
I am going to make some more tomorrow but this time swap the almond extract for a lemon one.
I will let you know how they taste.

What do you use to control your sweet cravings.

Lisa xx


  1. They look great, i will have to try x

    1. You must Sarah they were yummy cant wait to make some more x