French · Dessert
Soft Custard Cups
A French-style baked custard built keto: egg yolks and cream set low and slow in a water bath, sweetened only with allulose so it carries almost none of a classic custard's sugar load. Rich, silky and deeply dairy-forward, it leans entirely on fat for its body and its calories.
$1
12 minsPrep
33 minsCook
180 minsTotal
MediumLevel
Nutrition per serving
429Calories
4.3gProtein
43gFat
12.4gCarbs
2.7gSugar
0.1gFiber
136mgSodium
305mgChol
25.3gSat Fat
88mgPotassium
76mgCalcium
0.5mgIron
0.5mcgVitamin B12
0.5mgVitamin C
0gPolyol
9gAllulose
0.7gAlcohol
Goes well with
Darjeeling Tea
local
Sauternes
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat the oven to 150°C (300°F) and set a kettle of water to simmer for the bain-marie.
2
Warm the heavy cream gently in a small saucepan over low heat with the grated nutmeg until just steaming, not boiling, then remove from heat.
3
In a bowl, whisk the egg yolks with the allulose and salt until the allulose dissolves and the mixture lightens slightly.
4
Slowly pour the warm cream into the yolk mixture in a thin stream, whisking constantly to temper the eggs without scrambling them.
5
Stir in the vanilla extract, then strain the custard through a fine sieve into a jug to remove any cooked egg bits and the nutmeg solids.
6
Divide the strained custard evenly between 2 ramekins (about 100g each) and place them in a deep baking dish.
7
Pour the hot water into the baking dish until it reaches halfway up the sides of the ramekins, forming a bain-marie.
8
Bake for 30-35 minutes until the custards are just set with a gentle wobble in the centre; check with a thermometer for an internal temperature of around 75-78°C.
9
Carefully lift the ramekins out of the water bath and let them cool on the counter for 15 minutes.
10
Chill in the fridge for at least 2 hours before serving, with the nutmeg's warmth coming through on the first spoonful.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 5.6 oz160g heavy cream
- 2 1/42 1/4 egg yolks, beaten (36g)
- 0.6 oz18g allulose
- 0.1 oz4g vanilla extract
- 0 oz1g grated nutmeg
- 0 oz0.5g salt
