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This smooth, silky vanilla custard makes me feel happy and nostalgic. It was one of my dad’s favorite desserts when I was a child. Every Sunday, he would buy little cups of custard from the neighborhood deli and bring them home for us all to have for dessert on Sunday afternoons.

I hope you’ll enjoy this recipe as much as my family does.

Yield: 8 servings

Serving size: 1 ramekin

Ingredients:

  • 4 large eggs
  • 1/2 cup natural, non-GMO granular erythritol
  • 3 cups heavy whipping cream
  • 1 cup water
  • 2 tbsp. pure vanilla extract
  • cinnamon or nutmeg

Directions:

  1. Preheat the oven to 325° F.
  2. In a medium sized bowl, whisk the eggs with the erythritol until well combined.
  3. Add in the heavy cream, water, and vanilla. Whisk well to combine. Set aside for now.
  4. Place 8 ramekins, or 8 oven proof dessert cups, into a deep lasagna pan or roasting pan. Make sure to space them evenly apart.
  5. Evenly distribute the custard mixture into the ramekins. To do this more easily and with less mess, first transfer the custard mixture into a large pitcher with a pouring spout, and then pour it from there into your ramekins.
  6. Add water to the inside of the roasting pan, around the custard cups. Be careful not to get any water into the custard. The water should come about 1/2 way up the sides of the ramekins. (See photo below recipe.)
  7. Place the entire pan with the water and custards into the center of the preheated oven.
  8. Bake for 65-75 minutes, or until the custard is golden brown on top and a knife inserted into the center of the custard comes out clean.
  9. Place the entire pan onto a wire rack to cool for about 5 minutes, or until the ramekins are cool enough to handle. Carefully remove the ramekins of custard from the pan. Set them on a wire rack to cool for another 15-20 minutes.
  10. Sprinkle the tops of the custards with a little cinnamon or nutmeg, if desired. Place the custards into the refrigerator to chill.
  11. Once the custards are completely chilled, cover them.
  12. For best flavor and consistency, chill for several hours or overnight.

Photo for step 6

Add water to the inside of the roasting pan, around the custard cups. Be careful not to get any water into the custard. The water should come to about 1/2 way up the sides of the ramekins.

0 Carbs Per Serving!
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Written by

Keto Lee

Hi there! My name is Lee.
I’m a serial entrepreneur, and a foodie with a passion for health and well-being.

I have always loved cooking and baking, even as a little girl.

I’m originally from Queens and Long Island. Currently I’m living in New Jersey. I’ve been happily married to the love of my life, and my best friend, for 33 years. I have a beautiful and talented daughter, a very sweet cat, and a lovable Maltese.

I’m the best selling author of Healthy Body Connection, and a public speaker.

I personally live a low carb ketogenic lifestyle and I created Cooking Keto with Lee for anyone looking for great, kitchen tested, low carb and Ketogenic recipes.