Simple baked egg custard. ketorecipes

Fat bomb ahoy!!

Ingredients

• 3 large eggs

• 2 tbsp Truvia or other sweetener equivalent

• 1 tsp vanilla extract

• pinch of salt

• 2.5 c. of 0 carb heavy whipping cream (I used Market Pantry)

• 1/4 tsp ground nutmeg and additional for garnish

The Preparation

Preheat your oven to 350 F. Pour heavy whipping cream into small sauce pan and warm over medium heat until it reaches 120-130 F (I have a candy thermometer that I use to track the heat), stir occasionally. While the cream warms, whisk together eggs, sweetener, vanilla extract, salt, and 1/4 tsp ground nutmeg

After your cream is warm SLOWLY pour it into the egg mixture while whisking constantly. Transfer the mix into 6 6oz ramekins or 1 9" glass pie dish, garnish the custard with a little more nutmeg. Bake in a hot water bath for 40-45 minutes. Allow to cool on the counter for 15-30 minutes before putting it in the refrigerator to chill completely.

Additional Notes

You could sub unsweetened vanilla almond milk for half of the heavy cream if you wanted to, but it would certainly detract from the fatty goodness. This dessert is definitely a fat bomb. I usually make my custard in the pie dish and it comes out looking like this. I'll usually only divide this into ramekins if we have company. And I've served this to non-keto folks before and it always goes over well.

I calculated the macros for dividing this into either four or six servings.

Submitted August 06, 2015 at 03:35AM by itsok_imapirate http://ift.tt/1Iqu9MB ketorecipes