Ingredients:
4 large eggs
2 cups heavy cream
1/4 cup erythritol or another keto-friendly sweetener (adjust to taste)
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon (optional, for extra flavor)
A pinch of salt
Instructions:
- Preheat Oven: Preheat your oven to 325°F (163°C).
- Prepare Custard Mixture:
- In a large bowl, whisk together the eggs until well blended.
- Add the heavy cream, erythritol, vanilla extract, and a pinch of salt. If you’re using ground cinnamon, add it here as well.
- Whisk until the sweetener is fully dissolved and the mixture is smooth.
- Strain Mixture (Optional):
- For a smoother custard, you can strain the mixture through a fine-mesh sieve into another bowl. This step helps remove any egg bits that might have formed.
- Prepare Baking Dish:
- Pour the custard mixture into individual ramekins or an oven-safe dish. If using ramekins, place them in a baking dish.
- Create a Water Bath:
- Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins or dish. This helps to cook the custard evenly and prevents curdling.
- Bake:
- Bake in the preheated oven for about 40-50 minutes, or until the custard is set. It should be firm around the edges but slightly jiggly in the center. You can check for doneness by inserting a knife or toothpick in the center; it should come out clean.
- Cool:
- Allow the custards to cool to room temperature. They can be served warm or chilled, depending on your preference.
- Serve:
- Optionally, you can top with a dollop of whipped cream or a sprinkle of cinnamon before serving.
Enjoy your creamy, delicious keto egg custard!
Keto Fail-Proof Egg Custard
Ingredients:
- 4 large eggs
- 2 cups heavy cream
- 1/3 cup erythritol (or any keto-friendly sweetener)
- 1 tsp vanilla extract
- A pinch of salt
- Optional: A pinch of ground nutmeg for garnish
Instructions:
- Preheat the Oven: Preheat your oven to 325°F (165°C).
- Prepare the Custard Mixture:
- In a large mixing bowl, whisk the eggs until they are well beaten.
- Add the heavy cream, erythritol, vanilla extract, and a pinch of salt. Whisk until everything is well combined and smooth.
- Strain the Mixture (Optional):
- For an extra smooth custard, you can pour the mixture through a fine-mesh sieve into another bowl to remove any lumps.
- Pour into Ramekins:
- Divide the custard mixture evenly into 6 ramekins or custard cups.
- Prepare a Water Bath:
- Place the filled ramekins in a large baking dish. Carefully pour hot water into the baking dish until it reaches halfway up the sides of the ramekins. This water bath helps the custard cook evenly and prevents cracking.
- Bake:
- Carefully transfer the baking dish to the preheated oven. Bake for about 45-50 minutes, or until the custards are set but still slightly jiggly in the center.
- Cool:
- Remove the ramekins from the water bath and let them cool to room temperature. Then, refrigerate for at least 2 hours or until thoroughly chilled.
- Serve:
- Before serving, you can sprinkle a pinch of ground nutmeg on top for a bit of extra flavor. Enjoy your creamy, delicious keto egg custard!
Tips:
- Make sure not to overbake the custard. It should still have a slight jiggle in the center when you take it out of the oven; it will continue to set as it cools.
- Using a water bath is crucial for even cooking and preventing the custard from cracking.
Enjoy your delicious, keto-friendly egg custard! If you have any more questions or need further assistance, feel free to ask.