Korean · Dessert
Korean Caramel Custard
A keto-engineered take on Korean-style caramel custard (dal걀찜 cousin / custard pudding), built on egg and cream with allulose replacing sugar throughout so the caramel and custard both set with the familiar glassy sheen and deep bittersweet edge but without the carb load of the original.
$1
15 minsPrep
38 minsCook
293 minsTotal
MediumLevel
Nutrition per serving
252Calories
7.9gProtein
21.4gFat
21.1gCarbs
2.9gSugar
0gFiber
194mgSodium
235mgChol
11.8gSat Fat
140mgPotassium
85mgCalcium
0.9mgIron
0.7mcgVitamin B12
0.5mgVitamin C
0gPolyol
18gAllulose
0.7gAlcohol
Goes well with
Moscato d'Asti
local
Yuzu Bingsu
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Heat the first portion of allulose (22g) with the water in a small pan over medium heat, swirling (not stirring) until it turns a deep amber caramel, about 4-5 minutes.
2
Immediately divide the hot caramel between 2 ramekins (180ml each), tilting to coat the base, then set aside to harden.
3
Warm the skim milk and heavy cream together in a small saucepan until just steaming but not boiling, then remove from heat.
4
In a bowl, whisk the egg with the remaining 14g allulose, vanilla extract and salt until smooth but not frothy.
5
Slowly pour the warm milk-cream mixture into the egg mixture, whisking constantly to temper without scrambling the eggs.
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 hot water halfway up the sides to create a water bath.
8
Bake at 150°C (300°F) for 35-40 minutes until the custards are just set with a slight wobble in the centre.
9
Remove ramekins from the water bath and cool to room temperature, then chill in the fridge for at least 4 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 before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 0.8 oz22g allulose
- 0.3 oz8g water
- 2 1/82 1/8 eggs, beaten (100g)
- 2.5 oz70g heavy cream
- 2.1 oz60g skim milk
- 0.5 oz14g allulose
- 0.1 oz4g vanilla extract
- 0 oz0.5g salt
