Keto Fail-Proof Egg Custard

By deiv3 on September 20, 2024

Keto Fail-Proof Egg Custard

Ingredients:
4 large eggs
2 cups heavy cream
1/2 cup unsweetened almond milk
1/3 cup granulated erythritol (or any keto-friendly sweetener)
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon ground nutmeg (optional, for sprinkling on top)
Instructions:
Preheat the Oven: Preheat your oven to 350°F (175°C). Place a large baking dish in the oven and fill it halfway with water to create a water bath (bain-marie).
Prepare the Custard Mixture: In a large mixing bowl, whisk together the eggs, erythritol, vanilla extract, and salt until well combined.
Heat the Cream and Milk: In a saucepan, heat the heavy cream and almond milk over medium heat until it just begins to simmer. Do not let it boil.
Combine the Mixtures: Slowly pour the heated cream mixture into the egg mixture, whisking constantly to avoid curdling the eggs. Continue to whisk until everything is well combined.
Strain the Custard: Pour the mixture through a fine mesh sieve into another bowl to remove any egg solids and ensure a smooth custard.
Pour into Ramekins: Divide the custard mixture evenly among 6 ramekins. Place the ramekins in the water bath in the oven.
Bake the Custard: Bake for 30-35 minutes, or until the custards are set around the edges but still slightly jiggly in the center.
Cool and Serve: Carefully remove the ramekins from the oven and let them cool to room temperature. Refrigerate for at least 2 hours before serving.
Optional: Sprinkle a pinch of ground nutmeg on top before serving for added flavor.
Tips:
Make sure to whisk constantly while combining the hot cream with the eggs to prevent the eggs from scrambling.
The water bath helps cook the custard evenly and prevents it from cracking.