American · Dessert
Keto Caramel Custard
A low-carb rebuild of classic baked caramel custard that swaps sugar for allulose throughout, keeping the silky egg-and-cream set and the bittersweet caramel shell while cutting net carbs to a fraction of the original.
$1
15 minsPrep
35 minsCook
250 minsTotal
MediumLevel
Nutrition per serving
378Calories
6.4gProtein
35.7gFat
24.6gCarbs
3.2gSugar
0gFiber
170mgSodium
280mgChol
20.7gSat Fat
127mgPotassium
91mgCalcium
0.7mgIron
0.6mcgVitamin B12
0.6mgVitamin C
0gPolyol
21gAllulose
0.7gAlcohol
Goes well with
Whole Milk with Vanilla
local
Dessert Wine - Moscato d'Asti
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Heat 14g allulose in a small dry pan over medium heat, swirling (not stirring) until it melts and turns deep amber, about 3-4 minutes.
2
Immediately divide the hot caramel between 2 ramekins (180ml each), tilting to coat the base, then set aside to harden.
3
In a saucepan, warm the heavy cream, skim milk and remaining 28g allulose over low heat until the allulose dissolves and the mixture is just steaming, not boiling.
4
In a bowl, whisk the whole egg, egg yolk, vanilla extract and salt together until smooth but not frothy.
5
Slowly pour the warm cream mixture into the eggs in a thin stream, whisking constantly to temper without scrambling.
6
Strain the custard through a sieve into the caramel-lined ramekins to remove any egg strands.
7
Place the ramekins in a deep baking tray and pour boiling water halfway up their sides to create a water bath.
8
Bake at 150C (300F) for 30-35 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 cover and chill for at least 3 hours or overnight.
10
Run a thin knife around the edge of each ramekin and invert onto a small plate to release the custard and caramel sauce.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 egg, beaten (50g)
- 1 1/81 1/8 egg yolks (18g)
- 4.6 oz130g heavy cream
- 1.4 oz40g skim milk
- 1 oz28g allulose
- 0.5 oz14g caramelised in a dry pan until deep amber allulose
- 0.1 oz4g vanilla extract
- 0 oz0.5g salt
