Easy Keto Custard Recipes

EASY KETO CUSTARD RECIPE

Steps:

• Preheat the oven to 180C/350F. Grease four 2 or 3 inch ovenproof ramekins and place them in a large baking dish.
• In a large mixing bowl, whisk together all your ingredients, until smooth and combined. Transfer the mixture amongst the four ramekins.
• Boil a kettle or bring 2-4 cups of water to the boil. Pour enough boiling water into the baking dish until the ramekins are submerged in an inch of water.
• Place the baking dish in the oven and bake the custard for around 30 minutes, until firm on top.
• Remove from the oven and either enjoy warm or all to cool completely. Once cooled, you can refrigerate it until chilled.

EASY KETO CUSTARD RECIPE

Steps:

• Add cream and vanilla to a small saucepan. Whisk over medium heat until it reaches a low simmer and remove from heat.
• In a separate bowl whisk together sweetener and egg yolks. Whisk into the cream mixture.
• Return to the heat and continue whisking until custard thickens and coats the back of a spoon. Serve warm or chill for later.
• If making Pastry Cream; whisk through butter and xanthan gum after taking off the heat. Push through a sieve to remove any lumps.
• Leave to cool at room temperature then press cling film over surface of pastry cream and transfer to the fridge. Refrigerate 2-3 hours.
• Insert Butterfly. Add the ingredients to the mixer; cook 9 min/90 ̊C/speed 4.
• If making Pastry Cream, add the butter and xanthan gum to the custard in the mixing bowl. Mix 1 min/speed 4. Scrape down the sides of the bowl and mix again 30 seconds/speed 4.
• Leave to cool at room temperature then press cling film over surface of pastry cream and transfer to the fridge. Refrigerate 2-3 hours.

EASY LOW CARB KETO CUSTARD RECIPE

Steps:

• Preheat the oven to 350 degrees F (177 degrees C).
• In a medium bowl, beat the eggs at medium-low speed for about 30 seconds, until frothy.
• In a small saucepan, combine the cream, powdered erythritol, and sea salt over medium-low heat. Heat, stirring occasionally, for a few minutes until it reaches 180 degrees F (82 degrees C), or just before boiling. Small bubbles will form on the edges. Do not let it boil. Stir in the vanilla extract.
• While whisking the eggs constantly, pour the cream into the eggs very slowly in a thin stream.
• Divide the custard mixture evenly between 6 4-ounce ramekins. Sprinkle the tops lightly with nutmeg.
• Place the ramekins into a pan with tall sides, and fill the pan with enough water to reach halfway up the sides of the ramekins.
• Bake for 30 to 40 minutes, until the custard is barely starting to set, but still jiggly. A knife inserted in the center should come out clean.
• Cool the custard completely to room temperature, until set. Refrigerate afterward if serving later.

KETO CUSTARD

Steps:

• Preheat oven to 350 (180 C). Grease 4 ramekins and place them in a oven dish. Set aside.
• In a bowl or a large jug, add the eggs, erythritol, vanilla, and stevia if added sweetness is desired. Whisk until combined.
• Add the heavy cream, and whisk well until the eggs are dissolved.
• Pour the mixture into the four ramekins. Pour boiling water in the oven dish surrounding the ramekins, until it covers about an inch from the top of your ramekins.
• Bake for 30 minutes, or until golden and set around the edges, but a little wobbly in the center.
• Let it cool. You can serve it warm or cold. Garnish with your choice of fruits and/ or nuts.