Keto and dairy-free vanilla custard
- 6 6 egg yolkegg yolks
- ½ cup 120 ml unsweetened almond milk
- 1 tsp 1 tsp vanilla extract
- 1 tsp 1 tsp erythritol (optional)
- ¼ cup 60 ml melted coconut oil or unsalted butter
- Whisk together egg yolks, almond milk, vanilla, and optional sweetener in a medium metal bowl.
- Slowly mix in the melted coconut oil or butter. Be sure the oil isn't too hot, or the eggs may cook unevenly.
- Place the bowl over a saucepan of simmering water. Whisk the mixture constantly and vigorously until thickened. Your instant-read thermometer should register 140°F (60°C) for 3 full minutes. Usually, this means about 5 minutes of total cooking time. (When ready, it should coat the back of a spoon.)
- Remove the custard from the water bath. Serve either warm or chilled. (If serving chilled, it can be prepared 1-3 days ahead and refrigerated. Re-whisk before serving.)
Check out Maria's recipe for Biscuits and Gravy if you're wondering what to do with the left-over egg whites! This recipe is part of a collaboration with Maria Emmerich, a best-selling American cookbook author. Check out her website for more keto inspiration and recipes.
Yes, that should work well also.
I used a hand mixer bc I’m not super woman and can’t keep whisking by hand.
The thermometer is critical.
Thanks Maria for (yet another) amazing recipe!
(especially the coconut flour version which requires double the egg whites of the almond flour)
Thanks for your feedback! So glad you enjoyed it!
I wouldn't recommend storing it on the counter, but it should keep in the fridge for 3-5 days.
You should be able to adapt this to a sous vide preparation. I would look up a traditional custard sous vide recipe and base this on that temperature and time, using these ingredients.