yield: 4 servings
prep time: 10 minutes
cook time: 30 minutes
When I was growing up, it was tradition to have boiled custard at Christmastime. My mamaw and her sister would make gallons of it, as it was very popular in our family. This isn’t a custard that you eat with a spoon—it’s a drink that is similar to eggnog, except it’s usually served without alcohol. I was happy to create this keto version because my dad still loves boiled custard.
• 5 large egg yolks
• ½ cup granular erythritol, divided
• 2 cups heavy whipping cream
• 2 cups water
• 2 teaspoons vanilla powder or vanilla extract (see Note)
1. In a small bowl, whisk together the egg yolks and ¼ cup of the erythritol; set aside.
2. Attach a candy thermometer to a large, heavy pot. Pour in the cream and water. Turn the heat to medium and stir in the rest of the erythritol. Continue stirring until the mixture gets hot, but don’t allow it to boil.
3. Take ½ cup of the liquid out of the pot and very slowly pour it into the egg yolk mixture, whisking constantly. Then slowly pour the yolk mixture into the pot, stirring continuously. The purpose of this step is to temper the eggs so that they don’t curdle.
4. Continue cooking the custard over medium heat, stirring frequently, until the temperature reaches 180°F, about 20 minutes. The custard should be thick enough to coat the back of the spoon. Remove from the heat and pour through a fine-mesh strainer into a pitcher. Stir in the vanilla powder and let cool in an ice water bath. Refrigerate until you are ready to serve. Serve cold in 8-ounce mugs or glasses. Store leftovers in the refrigerator for up to a week.
Notes:
I like to use vanilla powder in this recipe because the flavor is more intense, but you can use either the powder or the liquid extract.
SPECIAL EQUIPMENT: Candy thermometer
