Description
A low-carb version of the classic French dessert: rich, creamy, and topped with a perfectly caramelized crust.
Ingredients
Scale
- 2 cups heavy cream
- 1/2 cup granulated erythritol
- 5 large egg yolks
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons erythritol for topping
Instructions
- Preheat the oven to 325°F (163°C).
- In a saucepan, heat the cream, erythritol, and salt over medium heat until just simmering.
- In a bowl, whisk together the egg yolks and vanilla extract.
- Slowly pour the hot cream mixture into the egg yolks, whisking constantly to temper the yolks.
- Strain the mixture through a fine-mesh sieve into a measuring cup.
- Pour the mixture evenly into ramekins.
- Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins.
- Bake for 30-35 minutes until the edges are set.
- Chill the ramekins in the refrigerator for at least 2 hours.
- Before serving, sprinkle erythritol on top of each custard and use a kitchen torch to caramelize the sugar until golden brown.
Notes
- For best results, use a kitchen torch for caramelizing the top.
- Allow the custards to chill completely for a smoother texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 ramekin
- Calories: 350
- Sugar: 1g
- Sodium: 50mg
- Fat: 35g
- Saturated Fat: 22g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 220mg