Ingredients:
- 2 cups heavy cream
- 1 cup unsweetened almond milk
- 1/2 cup powdered erythritol or another keto-friendly sweetener
- 6 large egg yolks
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg (optional, for garnish)
Instructions:
- Preheat the Oven:
- Preheat your oven to 325°F (160°C).
- Arrange 6-8 ramekins in a baking dish.
- Heat the Cream Mixture:
- In a medium saucepan, combine the heavy cream and unsweetened almond milk.
- Heat over medium heat until the mixture is hot but not boiling, then remove from heat.
- Prepare the Egg Mixture:
- In a large mixing bowl, whisk together the powdered erythritol, egg yolks, vanilla extract, and salt until well combined and slightly thickened.
- Temper the Eggs:
- Slowly pour the hot cream mixture into the egg mixture, 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 remove any lumps.
- Fill the Ramekins:
- Pour the custard mixture evenly into the ramekins.
- Bake the Custard:
- Pour hot water into the baking dish around the ramekins to create a water bath, filling the dish until the water reaches halfway up the sides of the ramekins.
- Carefully transfer the baking dish to the preheated oven.
- Bake for 35-40 minutes, or until the custards are set around the edges but still slightly jiggly in the center.
- Cool and Serve:
- Remove the baking dish from the oven and let the custards cool in the water bath for about 10 minutes.
- Remove the ramekins from the water bath and let them cool to room temperature.
- Once cooled, cover each ramekin with plastic wrap and refrigerate for at least 2 hours, or until fully chilled.
- Garnish and Enjoy:
- Before serving, you can sprinkle a pinch of ground nutmeg on top of each custard for added flavor (optional).
Tips:
- Storage: Store the custards in the refrigerator, covered, for up to 3-4 days.
- Consistency: If you prefer a thicker custard, you can reduce the amount of almond milk slightly.
- Flavor Variations: For a flavor twist, you can infuse the cream mixture with a cinnamon stick, coffee, or other flavorings of your choice. Just remove the flavoring agents before combining with the egg mixture.
