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–+ servings
Keto Southern Boiled Custard – vegetarian recipe
Stav Kogan

Keto Southern Boiled Custard

A cherished Southern Christmas tradition, this Keto Boiled Custard is a rich, sippable drink, much like eggnog but without the spirits. This recipe keeps the holiday tradition alive in a low-carb, sugar-free way.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 serving
Calories: 435
Ingredients Method Nutrition

Ingredients
  

  • 5 large egg yolks
  • ½ cup (100 g / 3.5 oz) granular erythritol, divided
  • 2 cups (480 ml) heavy whipping cream
  • 2 cups (480 ml) water
  • 2 tsp (10 ml) vanilla powder or vanilla extract
  • for Perfect Custard
  • For the most intense, authentic flavor, use vanilla powder. It won't add the slight alcohol taste that extract can, resulting in a purer, creamier profile.
  • Always strain the finished custard through a fine-mesh sieve. This is a non-negotiable step for guaranteeing a perfectly silky-smooth texture.
  • For a festive twist, add a cinnamon stick or a pinch of nutmeg to the cream and water mixture as it heats. Remove the spice before serving.

Method
 

  1. In a small bowl, vigorously whisk the egg yolks with ¼ cup of the erythritol until pale and slightly thickened.
  2. Set aside.
  3. Attach a candy thermometer to the side of a large, heavy-bottomed pot.
  4. Pour in the heavy cream and water, then stir in the remaining ¼ cup of erythritol.
  5. Heat over medium, stirring occasionally, until the mixture is hot and the thermometer reads about 160°F (71°C).
  6. Do not let it boil.
  7. To temper the eggs, ladle about ½ cup of the hot cream mixture into the egg yolk bowl while whisking constantly. This gently raises the temperature of the eggs without scrambling them. Slowly pour the tempered egg mixture back into the pot, whisking the entire time to combine.
  8. Continue cooking over medium heat, stirring frequently and scraping the bottom of the pot, until the custard thickens and the thermometer reaches 180°F (82°C), which should take about 20 minutes. The custard is ready when it coats the back of a spoon.
  9. Immediately remove the pot from the heat.
  10. Pour the custard through a fine-mesh strainer into a pitcher to catch any small bits of cooked egg.
  11. Stir in the vanilla. For rapid chilling, place the pitcher in an ice water bath. Otherwise, let it cool before refrigerating until thoroughly chilled.
  12. Serve cold in 8-ounce mugs or glasses. Store leftovers in an airtight container in the refrigerator for up to one week.
  13. Don't skip the tempering step!
  14. Pouring the hot liquid into the eggs slowly and whisking constantly is crucial to prevent the eggs from scrambling.

Nutrition

Calories: 435kcalCarbohydrates: 3gProtein: 5gFat: 44g

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