Galician Keto Crema Catalana
A keto twist on the traditional Spanish dessert, Galician Crema Catalana, made with a zesty twist.
Ingredients
- ●4 large Eggs
- ●1 1/2 cups Heavy cream
- ●1/2 cup Granulated sweetener (e.g., Swerve or Erythritol)
- ●1 tsp Vanilla extract
- ●to taste Zest of 1 lemon
- ●1 cup Galician crema (or heavy cream)Chilled
- ●1/4 tsp Catalana spice blendOptional
Instructions
- 1
Preheat the oven to 300°F (150°C).
- 2
In a medium saucepan, whisk together eggs, heavy cream, granulated sweetener, and vanilla extract.
- 3
Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 10-12 minutes.
- 4
Remove from heat and stir in lemon zest.
- 5
Strain 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.
- 7
Bake for 25-30 minutes, or until the edges are set and the centers are still slightly jiggly.
- 8
Remove from the water bath and let cool to room temperature.
- 9
Cover and refrigerate for at least 2 hours or overnight.
- 10
Just before serving, top with chilled Galician crema and sprinkle with Catalana spice blend, if using.