Ingredients:
- 4 large eggs
- 2 cups heavy cream (or unsweetened almond milk for a lighter version)
- 1/3 cup powdered erythritol (or your preferred keto sweetener)
- 1 tsp vanilla extract
- Pinch of salt
- Optional: ground nutmeg or cinnamon for garnish
Instructions:
- Preheat Oven:
- Preheat your oven to 325°F (163°C). Prepare a baking dish large enough to hold your custard ramekins, and fill it halfway with hot water to create a water bath (bain-marie).
- Prepare the Custard Mixture:
- In a mixing bowl, whisk the eggs until smooth.
- Add the heavy cream, powdered erythritol, vanilla extract, and salt. Whisk until well combined.
- Strain the Mixture:
- Pour the custard mixture through a fine mesh sieve into a clean bowl. This step ensures a smooth texture by removing any egg solids.
- Fill the Ramekins:
- Divide the custard mixture evenly among 4–6 ramekins. Place the ramekins in the prepared baking dish with the hot water bath.
- Bake:
- Carefully transfer the baking dish to the oven. Bake for 30–35 minutes, or until the custards are set but still have a slight jiggle in the center.
- Cool and Serve:
- Remove the ramekins from the water bath and let them cool to room temperature.
- Serve warm, or refrigerate for at least 2 hours for a chilled custard. Garnish with a sprinkle of nutmeg or cinnamon if desired.
Tips:
- Test for Doneness: Insert a toothpick into the center of the custard. If it comes out clean or with a slight coating, it’s ready.
- Make It Dairy-Free: Substitute heavy cream with coconut cream for a dairy-free version.
- Add Flavor Variations: Infuse the cream with a cinnamon stick, lemon zest, or a splash of coffee before mixing.
This Keto Fail-Proof Egg Custard is the perfect dessert for satisfying your sweet cravings while keeping carbs in check. It’s easy to prepare
