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Vanilla Custard Cream Squares (Low- Carb)
Vanilla Custard Cream Squares (Low- Carb)

Vanilla Custard Cream Squares (Low- Carb)
Amidst the aroma of freshly brewed coffee and the warmth of a crackling fire, the baker embarked on a quest to reimagine a classic dessert staple: custard cream squares. With a dash of creativity and a sprinkle of innovation, they set out…
Vanilla Custard Cream Squares (Low- Carb)
Source
Ingredients:
1
Servings
  • 1
    item
     almond flour
  • 1
    item
     butter
  • 1
    item
     low-carb sweetener (erythritol, monk fruit, etc.)
  • 1
    item
     eggs
  • 1
    item
     heavy cream
  • 1
    item
     vanilla extract
  • 1
    item
     salt
Vanilla Custard Cream Squares (Low- Carb)
Instructions:
  1. Preheat the oven to 350°F (175°C) and grease a baking dish.
  2. In a mixing bowl, combine almond flour, melted butter, and a pinch of salt to form the crust mixture.
  3. Press the crust mixture evenly into the bottom of the prepared baking dish and bake for 10-12 minutes, or until lightly golden brown. Allow to cool.
  4. In a saucepan, heat heavy cream and low-carb sweetener over medium heat until steaming but not boiling.
  5. In a separate bowl, whisk together eggs and a splash of vanilla extract.
  6. Gradually pour the hot cream mixture into the beaten eggs, whisking constantly to temper the eggs.
  7. Return the mixture to the saucepan and cook over low heat, stirring continuously, until thickened enough to coat the back of a spoon.
  8. Pour the custard over the cooled crust and spread evenly.
  9. Refrigerate the custard squares for at least 2 hours, or until set.
  10. Once chilled, slice into squares and serve.
  • 1
    item
     almond flour
  • 1
    item
     butter
  • 1
    item
     low-carb sweetener (erythritol, monk fruit, etc.)
  • 1
    item
     eggs
  • 1
    item
     heavy cream
  • 1
    item
     vanilla extract
  • 1
    item
     salt
1
Servings
0

Preheat the oven to 350°F (175°C) and grease a baking dish.

In a mixing bowl, combine almond flour, melted butter, and a pinch of salt to form the crust mixture.

Press the crust mixture evenly into the bottom of the prepared baking dish and bake for 10-12 minutes, or until lightly golden brown. Allow to cool.

In a saucepan, heat heavy cream and low-carb sweetener over medium heat until steaming but not boiling.

In a separate bowl, whisk together eggs and a splash of vanilla extract.

Gradually pour the hot cream mixture into the beaten eggs, whisking constantly to temper the eggs.

Return the mixture to the saucepan and cook over low heat, stirring continuously, until thickened enough to coat the back of a spoon.

Pour the custard over the cooled crust and spread evenly.

Refrigerate the custard squares for at least 2 hours, or until set.

Once chilled, slice into squares and serve.

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