Keto Fail-Proof Egg Custard

Ingredients:

• 4 large eggs
• 2 cups heavy cream
• 1/2 cup unsweetened almond milk
• 1/3 cup granulated erythritol (or any keto-friendly sweetener)
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg (optional, for sprinkling on top)

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Place a large baking dish in the oven and fill it halfway with water to create a water bath (bain-marie).
2. Prepare the Custard Mixture: In a large mixing bowl, whisk together the eggs, erythritol, vanilla extract, and salt until well combined.
3. Heat the Cream and Milk: In a saucepan, heat the heavy cream and almond milk over medium heat until it just begins to simmer. Do not let it boil.
4. Combine the Mixtures: Slowly pour the heated cream mixture into the egg mixture, whisking constantly to avoid curdling the eggs. Continue to whisk until everything is well combined.
5. Strain the Custard: Pour the mixture through a fine mesh sieve into another bowl to remove any egg solids and ensure a smooth custard.
6. Pour into Ramekins: Divide the custard mixture evenly among 6 ramekins. Place the ramekins in the water bath in the oven.
7. Bake the Custard: Bake for 30-35 minutes, or until the custards are set around the edges but still slightly jiggly in the center.
8. Cool and Serve: Carefully remove the ramekins from the oven and let them cool to room temperature. Refrigerate for at least 2 hours before serving.
9. Optional: Sprinkle a pinch of ground nutmeg on top before serving for added flavor.

Tips:

• Make sure to whisk constantly while combining the hot cream with the eggs to prevent the eggs from scrambling.
• The water bath helps cook the custard evenly and prevents it from cracking.