Cinnamon Custard Recipe

Atkins Cinnamon Custard
Net Carbs
Prep Time: 20 Minutes
Cook Time: 30 Minutes
Phase: Phase 2
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.









calculator How to Calculate Atkins Net Carbs

How to Calculate Atkins Net Carbs

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



  • 2 cup Heavy Cream
  • 0 1/2 tsp Cinnamon
  • 2 large Egg (Whole)
  • 2 large Egg Yolk
  • 0 1/2 cup Sucralose Based Sweetener (Sugar Substitute)
  • 0 1/8 tsp Salt
  • 0 1/2 tsp Vanilla Extract
  • 18 tsp Sugar-Free Flavored Syrup, Caramel


This delectable Mexican dessert can be prepared a day ahead, covered with plastic wrap and refrigerated.
  1. In a medium-size heavy saucepan, combine cream and cinnamon. Heat over medium heat, whisking constantly to thoroughly blend cinnamon into cream, just until cream begins to steam. Do not boil. Remove from heat.
  2. Heat oven to 300°F.
  3. In a medium bowl, whisk eggs, egg yolks, sugar substitute and salt together until pale yellow and slightly thickened.
  4. Using a soup ladle and whisking constantly, very gradually pour in the hot cream. When all the cream has been added, whisk in the vanilla extract.
  5. Pour about 1/2 cup of the cream mixture into each of six 4-ounce custard cups (or pour entire mixture into a 2-quart round baking dish).
  6. Place the cups or baking dish in a roasting pan. Carefully pour enough boiling water(about 4 cups) in the roasting pan to come halfway up the sides of the cups or baking dish.
  7. Bake until custard is still slightly loose in center, about 30 minutes. (Bake the baking dish about 5 minutes more).
  8. Using an oven mitt, carefully remove cups from water bath.
  9. Serve warm, at room temperature or cold, toping each serving with 1 tablespoon (3 tsp each) of caramel syrup.

Cooking Tip

Cover the pan with aluminum foil while cooking to keep moisture in your custards!