Keto Vanilla Bean Custard Cups
These silky vanilla bean custard cups are a dreamy low carb and keto friendly dessert. Simple, elegant, and absolutely worth every spoonful.
Ingredients
- 1 1/2 cups Heavy Cream
- 1/2 cup Unsweetened Almond Milk
- 4 large Egg Yolks
- 1/4 cup Granular Erythritol
- 1 Vanilla Bean (seeds scraped) or 2 tsp Vanilla Bean Paste
- 1 pinch Sea Salt
Equipment
- ramekins
- fine mesh sieve
- deep baking dish
Instructions
- Preheat your oven to 325 degrees F. Place 4 ramekins (6 oz each) inside a deep baking dish.
- In a saucepan, heat the heavy cream and almond milk over medium heat. Split the vanilla bean and scrape the seeds into the cream, adding the pod as well. Heat until the mixture is steaming and small bubbles appear around the edges, then remove from the heat and discard the pod.
- In a separate bowl, whisk the egg yolks with the erythritol and a pinch of sea salt until pale and slightly thickened, about 1 minute.
- Slowly pour the warm cream into the egg yolk mixture in a thin, steady stream, whisking constantly to temper the eggs without cooking them. Strain the custard through a fine-mesh sieve into a clean bowl for a perfectly smooth texture.
- Divide the custard evenly among the 4 ramekins. Pour hot water into the baking dish until it reaches about halfway up the sides of the ramekins to create a water bath.
- Bake for 35 to 40 minutes until the custard is set around the edges but still has a gentle jiggle in the center.
- Carefully remove the ramekins from the water bath and let them cool to room temperature. Refrigerate for at least 2 hours or until fully chilled and set before serving.
Nutrition
Serving: 1servingCalories: 400kcalCarbohydrates: 2gProtein: 4gFat: 42g
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