📝 About This Recipe
Indulge in a dessert that defines elegance without the sugar crash; this low-carb custard is a masterclass in texture and refined flavor. By utilizing high-fat heavy cream and tempering fresh egg yolks, we achieve a velvety mouthfeel that rivals any high-end Parisian patisserie. Infused with real vanilla bean specks and a hint of sea salt, this keto-friendly treat is the ultimate comfort food for those who refuse to compromise on quality.
🥗 Ingredients
The Custard Base
- 2 cups Heavy Whipping Cream (full fat, organic preferred)
- 1/2 cup Unsweetened Almond Milk (provides a lighter consistency)
- 5 Large Egg Yolks (at room temperature)
- 1/3 cup Allulose or Erythritol Blend (powdered version dissolves best)
- 1 whole Vanilla Bean (split lengthwise and seeds scraped)
- 1 teaspoon Pure Vanilla Extract (for an extra layer of aroma)
- 1/8 teaspoon Sea Salt (fine grain)
- 1/4 teaspoon Xanthan Gum (optional, for added thickness)
Optional Toppings
- 1/4 cup Fresh Raspberries (for a tart contrast)
- 1 tablespoon Sugar-Free Dark Chocolate (shaved or grated)
- 4 pieces Fresh Mint Leaves (for garnish)
👨🍳 Instructions
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1
In a medium heavy-bottomed saucepan, combine the heavy cream, almond milk, and the scraped vanilla bean seeds along with the pod itself.
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2
Place the saucepan over medium-low heat and bring the mixture to a gentle simmer, stirring occasionally to prevent a skin from forming. Do not let it reach a rolling boil.
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3
While the cream is heating, place the 5 egg yolks in a medium heat-proof glass bowl. Add the keto sweetener and sea salt.
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4
Whisk the egg yolks and sweetener vigorously for about 2-3 minutes until the mixture becomes pale yellow and slightly frothy.
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5
Once the cream mixture is simmering, remove the vanilla bean pod with tongs. If using xanthan gum for extra thickness, whisk it into the hot cream now until fully dissolved.
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6
Begin the 'tempering' process: very slowly drizzle about 1/2 cup of the hot cream into the egg yolk mixture while whisking constantly. This prevents the eggs from scrambling.
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7
Slowly pour the tempered egg mixture back into the saucepan with the remaining hot cream, whisking continuously.
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8
Turn the heat to low. Cook the custard, stirring constantly with a wooden spoon or silicone spatula, for 5-8 minutes.
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9
The custard is ready when it is thick enough to coat the back of the spoon. Run your finger through the coating; if the line holds its shape, it's perfect.
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10
Remove from heat immediately and stir in the pure vanilla extract. For an ultra-smooth finish, pour the custard through a fine-mesh sieve into a clean bowl.
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11
Divide the custard into four individual ramekins or small glass jars.
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12
Press a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming as it cools.
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13
Allow to cool to room temperature, then refrigerate for at least 3 hours, or ideally overnight, to set completely.
💡 Chef's Tips
Use room temperature egg yolks to ensure they incorporate smoothly without shocking the proteins. If the custard starts to look grainy, remove from heat immediately and pulse with an immersion blender to emulsify. For a deeper flavor, let the vanilla pod steep in the cream for 10 minutes off the heat before tempering the eggs. Allulose is the best sweetener here as it doesn't recrystallize when cold, keeping the custard perfectly smooth. Avoid high heat at all costs; low and slow is the secret to a silky, non-rubbery custard.
🍽️ Serving Suggestions
Serve chilled with a handful of fresh blackberries and a dusting of cinnamon. Top with a dollop of unsweetened whipped cream for a 'double cream' decadent experience. Pair with a hot cup of black espresso or Earl Grey tea to balance the richness. Add a sprinkle of crushed toasted macadamia nuts for a delightful crunch. Serve alongside a few keto-friendly almond flour shortbread cookies.