Hot Custard
THM: Deep S, Low-carb, Sugar free, Gluten/peanut free
Serves: 1
  • 1 egg
  • 1 T butter (you can use coconut oil, but the custard is not as rich-tasting)
  • ½ cup unsweetened almond milk
  • 2 doonks (a doonk is 1/32 tsp.) THM Pure Stevia Extract Powder
  • Hearty dash vanilla extract
  • Hearty pinch salt (this really brings out the flavors)
  • ⅛ tsp. glucomannan (you could probably substitute xanthan gum)
  1. In a small saucepan, whisk the egg well. Add all the other ingredients except the glucomannan and whisk again until well-combined. Whisk in the glucomannan quickly to avoid clumping (tip: sprinkle it in while whisking). Put the saucepan over medium heat or a little higher and whisk constantly until the custard is thickened. This happens almost instantaneously when the temperature reaches a certain point and the egg solidifies - pull the custard off the burner immediately. Do not overcook or it gets more eggy.
  2. You can top this custard with more butter and some cinnamon if you like (or don't use the whole tablespoon of butter/coconut oil in the custard and use it on the top instead).
To avoid an eggy texture, you could do things the proper way and temper the egg (see my link above in this post for a tutorial). I'm too lazy to take the extra step.
You could probably make this in the microwave as well, microwaving in small intervals and whisking in between. You won't have as smooth of a result, though.
Recipe by Briana Thomas at