Keto Vanilla Custard
Ingredients
- 1 cup heavy whipping cream (240 ml/ 8 fl oz)
- 2 cups unsweetened almond milk (480 ml/ 16 fl oz)
- 2 to 3 tsp gelatin powder
- 2 tbsp water (30 ml)
- 8 large egg yolks
- 1/2 cup granulated Allulose, Erythritol or Swerve (100 g/ 3.5 oz)
- 1 stick unsalted butter (115 g/ 4 oz)
- 1 tbsp sugar-free vanilla extract
Preparation
pour the heavy whipping cream and almond milk into a saucepan. Bring to a simmer over medium heat.
Meanwhile, sprinkle the gelatin powder in a small bowl filled with 2 to 3 tbsp of cold water. Let it soak while you prepare the cream. (Use 2 tsp gelatin for a softer set, or 3 tsp gelatin for a firmer set.)
Meanwhile, place the egg yolks into a bowl and add the sweetener (Allulose or Erythritol). Beat until pale and creamy.
While the milk is still hot, use a ladle to gradually temper the hot almond milk and cream mixture into the egg yolk and sweetener mixture. Keep whisking constantly or the mixture will curdle.
When you have added about half of the almond and cream mixture, return everything into the pot with the remaining almond and cream mixture, whisk vigorously and cook until it reaches 70 °C/ 160 °F (this will take 6-8 minutes). Turn off the heat and add the bloomed gelatin. Stir until fiully dissolved.
Pour into a bowl. Add the butter and vanilla extract and beat to combine. Place a cling film on top of the custard and refrigerate until fully set, for 6 hours or overnight.
Once set, remove from the fridge.
Divide between 8 small jars (if serving alone or topped with berries) or use as filling in pies, trifles and other keto treats.
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