Keto Custard Pudding
A rich and creamy keto dessert made with silky custard and a hint of vanilla.
Ingredients
- ●1 cup Heavy cream
- ●1/4 cup Granulated sweetener (e.g. Swerve or Erythritol)
- ●4 Large egg yolks
- ●1 tsp Vanilla extract
- ●1/4 tsp Salt
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
In a medium saucepan, combine heavy cream, sweetener, and salt. Heat over medium heat, stirring occasionally, until the sweetener dissolves.
- 3
In a separate bowl, whisk together egg yolks and vanilla extract.
- 4
Temper the egg yolks by slowly pouring the warm cream mixture into the egg yolks, whisking constantly.
- 5
Pour the mixture into 4-6 ramekins or small baking dishes.
- 6
Place the ramekins in a large baking dish and add hot water to come halfway up the sides of the ramekins.
- 7
Bake for 25-30 minutes, or until the edges are set and the centers are still slightly jiggly.
- 8
Remove the ramekins from the water bath and let cool to room temperature.
- 9
Cover with plastic wrap and refrigerate for at least 2 hours or overnight.