Indulge in a creamy and luscious dessert without the guilt! This keto-friendly custard is rich in flavor and smooth in texture, satisfying your sweet cravings while keeping your carb intake low. It's the perfect treat for those following a ketogenic lifestyle or anyone looking for a sugar-free delight.
Ingredients: 6 large eggs. 4 cups unsweetened almond milk. 1 cup heavy cream. 1/2 cup erythritol or preferred keto-friendly sweetener. 2 teaspoons vanilla extract. 1/4 teaspoon salt. 1/4 teaspoon ground nutmeg optional. 1/4 teaspoon ground cinnamon optional.
Instructions: Preheat oven to 325F 160C. In a mixing bowl, whisk together eggs, almond milk, heavy cream, erythritol, vanilla extract, salt, nutmeg, and cinnamon until well combined. Strain the custard mixture through a fine-mesh sieve into a large measuring cup or bowl. Pour the custard mixture into individual ramekins or custard cups. Place the filled ramekins in a large baking dish and carefully pour hot water into the baking dish until it reaches halfway up the sides of the ramekins. Bake in the preheated oven for 40-45 minutes, or until the custards are set around the edges but slightly jiggly in the center. Remove the custards from the oven and allow them to cool in the water bath for about 10 minutes. Carefully remove the ramekins from the water bath and transfer them to a wire rack to cool completely. Once cooled, cover the custards with plastic wrap and refrigerate for at least 4 hours, or overnight, to chill and set. Serve chilled, optionally garnished with a sprinkle of ground nutmeg or cinnamon.
Prep Time: 15 minutes
Cook Time: 45 minutes
Beryl Music
