Ingredients
6 large egg yolks
2 cups heavy cream
1 cup whole milk
1/2 tsp sea salt
1 tbsp pure vanilla extract
1 cup erythritol (or to taste)
1/4 tsp stevia (optional, for enhanced sweetness)
Instructions
Whisk the egg yolks in a medium bowl until smooth and slightly thickened. Gently stir in sea salt and vanilla extract.
In a separate saucepan, gently heat the heavy cream and whole milk over low heat until warm, but not boiling.
Slowly pour the cream mixture into the egg yolks while whisking constantly to temper the eggs.
Return the mixture to the saucepan and cook over low heat using a double boiler or heatproof bowl set over a pot of simmering water.
Stir continuously until the custard thickens slightly and coats the back of a spoon, about 12-15 minutes.
Stir in erythritol and stevia, if using, and continue cooking for another minute to dissolve the sweetener.
Strain the custard through a fine-mesh sieve into a clean bowl to ensure smooth texture.
Chill the custard in the refrigerator for several hours before serving for the best flavor and texture.
Notes
Use a double boiler or low direct heat to prevent curdling.
For best results, chill for at least 2 hours before serving.
Storage: Keep in an airtight container in the refrigerator for up to 2-3 days.
Adjust sweetener to your taste or type of sweetener used.
- Prep Time: 10
- Cook Time: 15
- Category: Dessert
- Method: Stovetop
- Cuisine: Keto Dessert
- Diet: Low Carb
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 1g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 20g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 220mg