Ingredients:
- 2 cups unsweetened almond milk or coconut milk
- 4 large eggs
- 1/4 cup erythritol or your preferred low-carb sweetener
- 1 teaspoon vanilla extract
- A pinch of salt
- Optional: Nutmeg or cinnamon for garnish
Instructions:
- Preheat your oven to 325°F (163°C).
- In a mixing bowl, whisk together the eggs, erythritol, vanilla extract, and a pinch of salt until well combined.
- In a saucepan, heat the almond milk or coconut milk over medium heat until it’s warm but not boiling.
- Slowly pour the warm milk into the egg mixture, whisking continuously to avoid curdling.
- Strain the custard mixture through a fine mesh sieve into another bowl to remove any potential lumps.
- Pour the strained custard mixture into individual ramekins or a baking dish.
- Place the ramekins or baking dish in a larger baking pan and fill the larger pan with hot water until it reaches halfway up the sides of the custard dishes. This water bath helps the custard cook evenly.
- Bake in the preheated oven for about 40-45 minutes or until the custard is set but still slightly jiggly in the center.
- Remove the custard from the oven and let it cool. Once cooled, refrigerate for at least 2 hours or until completely chilled.
- Optional: Sprinkle a dash of nutmeg or cinnamon on top before serving.
