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Keto Fail-Proof Egg Custard
Keto Fail-Proof Egg Custard

Keto Fail-Proof Egg Custard
This Keto Fail-Proof Egg Custard is a creamy, delicious dessert that’s perfect for anyone following a low-carb diet. It’s easy to make and sure to satisfy your sweet tooth.
Keto Fail-Proof Egg Custard
Source
Ingredients:
1
Servings
  • 5
    item
     eggs
  • 120
    ml
     erythritol
  • 1
    item
     ½ teaspoons vanilla extract
  • 0.5
    tsp
     salt
  • 960
    ml
     2% or whole milk
  • 1
    item
     nutmeg for topping
  • 5.5
    tsp
     vanilla
Keto Fail-Proof Egg Custard
Instructions:
  1. Preheat your oven to 350 degrees F (175 degrees C).
  2. Lightly grease an 8×8 inch baking dish.
  3. In a large bowl, beat together the eggs, erythritol, vanilla extract, and salt until well combined.
  4. In a small saucepan, heat the milk over medium heat until it reaches about 180 degrees F (80 degrees C), or just before it starts to simmer. Do not let it boil.
  5. Slowly pour a stream of the hot milk into the egg mixture while continuously whisking until fully combined. Whisk the mixture for an additional minute to ensure everything is well incorporated.
  6. Pour the custard mixture into the prepared baking dish.
  7. Sprinkle nutmeg over the top if desired.
  8. Place the baking dish into a larger dish and fill the larger dish with water until it reaches about 1 inch deep. Be careful not to splash water into the custard.
  9. Carefully transfer the double-dish setup into the preheated oven.
  10. Bake for 45-50 minutes, or until an inserted knife comes out clean. The custard should still jiggle slightly when done. Avoid overbaking to prevent curdling.
  11. Once baked, remove from the oven and let the custard cool slightly before serving.
  12. Serve warm or chilled.
  13. Top with whipped cream, fruit, or additional spices as desired.
  14. Refrigerate any leftovers for later enjoyment.
  15. Preheat the oven to 350 degrees F (175 degrees C) and lightly grease an 8×8 inch baking dish.
  16. Pour the mixture into the prepared baking dish and sprinkle nutmeg over the top if desired.
  17. Enjoy your delicious and creamy Keto Fail-Proof Egg Custard!
  18. Preheat oven to 350 degrees F and lightly grease an 8×8 baking dish
  19. In a large bowl, beat together the eggs, erythritol , vanilla, and salt.
  20. In a small saucepan, heat the milk to about 180 degrees F or just before it starts to simmer (do not boil).
  21. Very slowly pour a stream of the hot milk into the egg mixture while continuously whisking until fully combined. Whisk the final mixture for one additional minute.
  22. Fill a larger baking dish with water until it is about 1 inch deep. Place the dish of custard into the larger dish of water, careful not to splash.
  23. Place the doubled dishes in the oven and bake for 45-50 minutes or until an inserted knife comes out clean, custard will still jiggle. Be careful not to overbake as the custard will curdle.
  • 5
    item
     eggs
  • 120
    ml
     erythritol
  • 1
    item
     ½ teaspoons vanilla extract
  • 0.5
    tsp
     salt
  • 960
    ml
     2% or whole milk
  • 1
    item
     nutmeg for topping
  • 5.5
    tsp
     vanilla
1
Servings
0

Preheat your oven to 350 degrees F (175 degrees C).

Lightly grease an 8×8 inch baking dish.

In a large bowl, beat together the eggs, erythritol, vanilla extract, and salt until well combined.

In a small saucepan, heat the milk over medium heat until it reaches about 180 degrees F (80 degrees C), or just before it starts to simmer. Do not let it boil.

Slowly pour a stream of the hot milk into the egg mixture while continuously whisking until fully combined. Whisk the mixture for an additional minute to ensure everything is well incorporated.

Pour the custard mixture into the prepared baking dish.

Sprinkle nutmeg over the top if desired.

Place the baking dish into a larger dish and fill the larger dish with water until it reaches about 1 inch deep. Be careful not to splash water into the custard.

Carefully transfer the double-dish setup into the preheated oven.

Bake for 45-50 minutes, or until an inserted knife comes out clean. The custard should still jiggle slightly when done. Avoid overbaking to prevent curdling.

Once baked, remove from the oven and let the custard cool slightly before serving.

Serve warm or chilled.

Top with whipped cream, fruit, or additional spices as desired.

Refrigerate any leftovers for later enjoyment.

Preheat the oven to 350 degrees F (175 degrees C) and lightly grease an 8×8 inch baking dish.

Pour the mixture into the prepared baking dish and sprinkle nutmeg over the top if desired.

Enjoy your delicious and creamy Keto Fail-Proof Egg Custard!

Preheat oven to 350 degrees F and lightly grease an 8×8 baking dish

In a large bowl, beat together the eggs, erythritol , vanilla, and salt.

In a small saucepan, heat the milk to about 180 degrees F or just before it starts to simmer (do not boil).

Very slowly pour a stream of the hot milk into the egg mixture while continuously whisking until fully combined. Whisk the final mixture for one additional minute.

Fill a larger baking dish with water until it is about 1 inch deep. Place the dish of custard into the larger dish of water, careful not to splash.

Place the doubled dishes in the oven and bake for 45-50 minutes or until an inserted knife comes out clean, custard will still jiggle. Be careful not to overbake as the custard will curdle.

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