MAKES: 4 servings · PREP TIME: 20 minutes · COOK TIME: 35 minutes, plus 3 hours to refrigerate
This light and delicate custard has maximum vanilla flavor. It is the perfect treat for when your sweet tooth comes calling but you don’t want something too heavy.
•5 large egg yolks
•⅓ cup granular erythritol
•1 teaspoon pure vanilla extract
•Pinch of sea salt
•1 vanilla bean
•1¾ cups unsweetened almond or coconut milk
1. Preheat the oven to 325°F. Bring a large pot of water to a boil.
2. Put the egg yolks, erythritol, vanilla extract, and salt in a medium mixing bowl and whisk to combine.
3. Split the vanilla bean down the middle and use the tip of a sharp knife to scrape all the vanilla bean paste into a medium saucepan. Add the bean pod and the almond milk to the pan. Bring the milk to a gentle simmer over medium heat.
4. Very slowly whisk the hot almond milk into the egg yolk mixture. Adding the milk too fast or without whisking will leave you with scrambled eggs.
5. Put a fine-mesh sieve over a large bowl and strain the custard into the bowl. Discard the vanilla bean pod.
6. Put four 6-ounce ovenproof baking dishes or ramekins in a large roasting pan that is at least 2 inches deep. Divide the custard evenly among the dishes. Pour boiling water around the baking dishes until it reaches about halfway up the sides.
7. Cover the roasting pan loosely with foil and bake the custard for 30 to 35 minutes, until it is set around the sides but still a little jiggly in the center.
8. Transfer the baking dishes to a cooling rack and allow to cool to room temperature.
9. Cover and refrigerate for a minimum of 3 hours before serving, but preferably 24 hours or more.
TOTAL CARBS: 1.5g
NET CARBS: 1.2g