French · Dessert
Baked Cherry Custard
A French-style baked custard built keto, whole eggs and cream set gently around halved cherries and sweetened entirely with allulose instead of sugar. Almond flour replaces any wheat thickener, keeping the custard dense, rich and genuinely low in net carbs without losing its silky set.
$1
15 minsPrep
34 minsCook
169 minsTotal
MediumLevel
Nutrition per serving
335Calories
7.4gProtein
29.2gFat
17.1gCarbs
6.4gSugar
1.5gFiber
258mgSodium
271mgChol
15.2gSat Fat
203mgPotassium
79mgCalcium
1.1mgIron
0.5mcgVitamin B12
2.7mgVitamin C
0gPolyol
8gAllulose
0.7gAlcohol
Goes well with
Darjeeling Tea
local
Sauternes
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat the oven to 160°C (320°F) and set two 180ml ramekins in a deep baking tray.
2
Scatter the pitted, halved cherries evenly across the base of the two ramekins.
3
Whisk the whole egg and egg yolk together in a bowl until just combined.
4
Warm the heavy cream gently in a saucepan until steaming but not boiling, then whisk in the allulose, almond flour, vanilla extract, cinnamon and salt until smooth.
5
Slowly pour the warm cream mixture into the eggs, whisking constantly to temper without scrambling.
6
Strain the custard through a sieve directly over the cherries in the ramekins to remove any lumps.
7
Pour hot water into the tray to come halfway up the sides of the ramekins, creating a bain-marie.
8
Bake for 32-35 minutes until the custards are just set with a slight wobble in the centre.
9
Remove from the water bath, cool to room temperature, then chill for at least 2 hours before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2.5 oz70g pitted and halved cherry
- 1 1/41 1/4 eggs, beaten (60g)
- 1 1/81 1/8 egg yolks (18g)
- 3.2 oz90g heavy cream
- 0.4 oz10g almond flour
- 0.6 oz16g allulose
- 0.1 oz4g vanilla extract
- 0 oz1g cinnamon ground
- 0 oz1g salt
