Recipes

Low Carb Blueberry Lemon Custard Dessert Cups Recipe

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Atkins Low Carb Blueberry Lemon Custard Dessert Cups
8.1g
Net Atkins Count TM
Prep Time: 40 Minutes
Style:American
Cook Time: 20 Minutes
Phase: Phase 2
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
7.9g

Protein

14.6g

Fat

8.1g

Fiber

204.9cal

Calories

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How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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INGREDIENTS

  • 6 oz fresh blueberries USDA
  • 1 lrg raw egg USDA
  • 1 pinch table salt USDA
  • 2 Tbsp butter, unsalted USDA
  • 1 ea raw egg yolk, large USDA
  • 1 tsp lemon zest USDA
  • 2 bar Atkins Lemon Creme Protein Wafer Crisps
  • 21 gram(s) edible fresh flowers
  • 2 Tbsp lemon juice, 100%, fresh squeezed FNDDS
  • 6 tbsp truvia, sweet completed granulated sweetener

DIRECTIONS

  1. In a medium saucepot over medium heat warm blueberries and lemon zest, stirring regularly, until blueberries have started to burst, about 5 minutes. Smash the blueberries, stirring constantly, until mixture begins to boil, another minute. 
  2. Over a medium heat-resistant bowl (glass or metal), place a fine mesh strainer. Strain blueberry mixture into the bowl, gently pushing blueberry mixture through and scraping the underside to get as much blueberry mash as possible.
  3. Bring a medium sauce pot with about 2 inches of water to a simmer. Making sure that the bowl is at least 1 inch over the water, place the bowl with the blueberry mash over the simmering pot of water. Whisk in sweetener, butter, lemon juice and salt, continuing to whisk until sweetener is mostly dissolved and butter is melted. While whisking, add gently whisked egg and egg yolk in a thin stream, continuing to whisk constantly until the mixture thickens and reaches 160°F, about 5 minutes. Remove from heat, strain again if lumps formed, and place in the refrigerator until chilled, at least 30 minutes.
  4. To serve, evenly divide blueberry lemon custard between three dessert cups, a scant ¼ cup each. Chop Atkins Lemon Crème Protein Wafer Crisps Bars, and evenly divide between the three dessert cups, about 1/2 bar in each. Garnish with edible flowers if desired. One dessert cup as described is one serving.

Cooking Tip

As with any custard, mixing the eggs in so they emulsify and cook evenly within the mixture, and do not curdle or scramble, is the key to this recipe. Using a double boiler so the mixture warms gently is one important part. Make sure the bowl with the blueberry mixture is at least 1-inch above the simmering water for even cooking. Then make sure you whisk constantly after adding the egg until it is thickened and reaches temperature. Note that if you don’t have a food thermometer, you are looking for the mixture to be thick enough to thickly coat the back of a spoon. If the mixture looks like there might be some clumps, you can strain the final mixture before chilling to make sure the texture is even throughout.