Low Carb Classic Vanilla Custard
Indulge in the creamy and velvety richness of Low Carb Classic Vanilla Custard, a guilt-free twist on the traditional dessert staple. Made with heavy cream, rich egg yolks, and subtly sweetened with erythritol or your preferred low-carb sweetener, this recipe delivers all the comforting decadence of classic custard without the excess carbs. Perfectly infused with fragrant vanilla extract and delicately set with unflavored gelatin, this custard is baked to perfection in a water bath for that signature smooth texture. With just 10 minutes of prep time and a total bake time of 20 minutes, this dessert is both elegant and efficient, making it ideal for keto dieters and low-carb enthusiasts alike. Serve chilled for a luxurious treat that pairs beautifully with fresh berries or a sprinkle of sweetener.
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 teaspoon Vanilla extract
- 4 large Egg yolks
- 0.5 cup Erythritol or preferred low-carb sweetener
- 0.25 teaspoon Salt
- 0.5 teaspoon Unflavored gelatin
Instructions
Preheat your oven to 325°F (163°C).
In a medium saucepan, add the heavy cream and heat over medium heat until it begins to steam. Do not bring it to a boil.
While the cream is heating, whisk together the egg yolks, erythritol, and salt in a medium bowl until the mixture is well-combined and slightly pale.
Once the cream is steaming, remove it from the heat and gently whisk it into the egg yolk mixture. Do this gradually, adding a little bit of cream at a time to temper the yolks and prevent them from curdling.
Mix the unflavored gelatin with a little lukewarm water in a small bowl and let it sit for a minute to bloom.
Stir the bloomed gelatin and vanilla extract into the custard base.
Pour the custard mixture through a fine-mesh sieve into a large measuring cup or a bowl with a spout, removing any cooked egg bits.
Divide the mixture evenly among four ramekins or custard cups.
Place the filled ramekins into a deep baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins, creating a water bath.
Carefully transfer the baking dish to the preheated oven and bake for about 20 minutes. The custards should be set around the edges but still slightly jiggly in the center.
Remove the custards from the oven and let them cool slightly before refrigerating them for at least 2 hours, allowing them to fully set and chill.
Serve chilled with a sprinkle of additional sweetener or fresh berries if desired.
Nutrition Facts
Calories |
1837 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.0 g | 228% | |
| Saturated Fat | 102.4 g | 512% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1218 mg | 406% | |
| Sodium | 784 mg | 34% | |
| Total Carbohydrate | 121.3 g | 44% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 0.9 g | ||
| Protein | 12.1 g | 24% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 92 mg | 7% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 83 mg | 2% | |
*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.
