Low Carb Classic Custard Cream
Indulge in the creamy decadence of this Low Carb Classic Custard Cream, a delightful twist on the timeless dessert that's perfect for keto and low-carb lifestyles. Made with rich heavy cream, unsweetened almond milk, and naturally sweetened with granular erythritol, this guilt-free custard delivers all the silky texture and comforting flavors you love. Vanilla extract and a hint of nutmeg (optional) elevate the dessert to elegant perfection, while its straightforward stovetop-to-oven technique ensures fail-proof results. With just 10 minutes of prep, followed by a soothing water bath bake, this six-serving masterpiece is an impeccable choice for dinner parties or a personal indulgence. Refrigerate, serve chilled, and savor every spoonful of this gluten-free, sugar-free treat that satisfies cravings without compromise.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 teaspoon Vanilla extract
- 1/3 cup Granular erythritol
- 4 whole Large eggs
- 1/2 cup Almond milk (unsweetened)
- 1/8 teaspoon Salt
- 1/4 teaspoon Nutmeg (optional, for garnish)
Instructions
Preheat your oven to 325°F (165°C).
In a medium saucepan, combine the heavy cream, almond milk, and granular erythritol. Heat over medium heat until the mixture is hot but not boiling, stirring occasionally.
Remove the saucepan from the heat and stir in the vanilla extract.
In a separate bowl, whisk together the eggs and salt until well combined.
Slowly pour the hot cream mixture into the eggs, whisking constantly to prevent the eggs from curdling.
Once fully combined, strain the mixture through a fine-mesh sieve into a large measuring cup or bowl with a spout to ensure a smooth custard.
Divide the custard mixture evenly among six ramekins.
Place the 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 to create a water bath.
Bake in the preheated oven for 35 to 45 minutes, or until the custards are set around the edges but still slightly jiggly in the center.
Carefully remove the ramekins from the water bath and let them cool to room temperature.
Refrigerate the custards for at least 2 hours or until they are thoroughly chilled.
Before serving, you may optionally sprinkle a pinch of nutmeg over each custard for a classic touch.
Nutrition Facts
Calories |
1910 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.5 g | 233% | |
| Saturated Fat | 102.1 g | 510% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1224 mg | 408% | |
| Sodium | 819 mg | 36% | |
| Total Carbohydrate | 84.2 g | 31% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 0.6 g | ||
| Protein | 24.6 g | 49% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 338 mg | 26% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 368 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
