Dukan Diet Recipe: H & V’s Perfected Baked Egg Custard

This recipe come to you courtesy of Harold and Vicki who emailed me to let me know that they had perfected a baked custard without cornstarch (corn flour) or custard powder. The fact that the recipe doesn’t use any tolerated items of course means that it is a recipe that can be used on any day in any phase of the Dukan Diet. It is particularly useful for the Attack Phase when treated like this help to keep you motivated but it is also useful for Dukan Thursday in Stabilisation when you need to follow a more restrictive PP day.  It is also a great entertaining recipe as it can be made in advance.

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.

6 Responses to “Dukan Diet Recipe: H & V’s Perfected Baked Egg Custard”

  • Simon on October 29, 2017

    These taste great but how to you avoid the tough skin forming on top of the custard during baking? Thanks

    • Amber on October 29, 2017

      Hi Simon

      Make sure you don’t over cook the Egg Custards and bake in the lower part of the oven. You could also have the oven at a slightly lower heat.

      Best wishes


  • Barb on December 14, 2014

    Lot of work, but tasted GREAT and really filled the need for sweetness! Thanks for the recipe! 🙂

  • watty80 on January 18, 2014

    Great recipe! I made a whole batch of these in 8oz mason jars instead of ramekins. Once they cooled, I popped the lids on and now I can have a sweet snack or dessert on the go! Thanks so much.

    • Amber on January 18, 2014

      Great idea!

      Amber:) x

  • Dukan Diet Recipe: H & V's Perfected Baked Egg Custard … | SDiet.com on July 20, 2012

    I don’t know what my readers would do without your recipes!

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