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–+ servings

Keto Vanilla Custard Dessert

Avatar photoSharon Best
Impress your family and friends with this decadent dish that's easier to make than its fancy appearance suggests!
4 from 1 vote
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 30 minutes
Total Time 1 hour 10 minutes
Course Desserts
Cuisine American
Servings 5
Calories 156 kcal

Ingredients
  

  • 1/4 cup + 1 tablespoon powdered sweetener
  • 5 egg yolks
  • 1 1/2 cups half-and-half
  • 4 scoops Further Food Vanilla Collagen Peptides

Instructions
 

  • Preheat oven to 325°F.
  • In a small bowl, whisk the powdered sweetener into the egg yolks. Set aside.
  • In a small pan, heat the half-and-half over medium heat until it is warm to the touch, which should take about 2-3 minutes. Be careful not to boil or burn the cream.
  • As soon as the cream is warm, remove it from the heat. Temper the eggs by slowly whisking 1 tablespoon of the warm cream into the egg and sweetener mixture. Repeat this step 2 more times to fully temper the eggs.
  • Slowly add the tempered egg yolk mixture to the pan with the remaining cream. Whisk until the mixture is smooth and silky. Add the collagen powder and whisk again until it is fully dissolved.
  • Line up the ramekins on a rimmed baking sheet. Carefully pour the custard into each ramekin until they are about 2/3 full.
  • Pull the oven rack out so that it is fully extended outside the oven. Place the baking sheet with the ramekins on the rack. Being careful not to get any water inside the ramekins, add enough water to the baking sheet to come halfway up the outsides of the ramekins. (The amount of water will vary depending on the size of your ramekins.)
  • Carefully slide the rack into the oven. Bake until the edges of the custard are set and the centers jiggle only slightly when you gently shake the ramekins, about 25 minutes. If they look liquidy in the middle, give them another 3–5 minutes.
  • Remove the baking sheet from the oven. Use tongs or oven mitts to lift the ramekins out of the water bath so they don't keep cooking. Let them cool at room temperature for at least 30 minutes.
  • Serve your custard at room temp, or cover the ramekins with plastic wrap and refrigerate them for at least 2 hours or up to overnight for thicker, firmer custard.

Nutrition

Calories: 156kcalCarbohydrates: 13gProtein: 6gFat: 13gSaturated Fat: 7gSodium: 55mg
Keyword easy keto dessert, keto custard, keto vanilla custard, keto vanilla pudding, low carb custard
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