Keto Custard

Ingredients

• Large Eggs4 pieces
• Stevia or Equal Gold (or any preferred sweetener)1/4 cup
• Unsweetened Almond Milk or Coconut Milk2 cups
• Vanilla Extract1 teaspoon
• Salt1 pinch

Instructions

1. 1Preheat your oven to 325°F (163°C) and prepare four ramekins or oven-safe custard cups by placing them in a baking dish.
2. 2In a mixing bowl, whisk together the eggs and your preferred sweetener until well combined.
3. 3Heat the almond milk (or coconut milk) in a saucepan over medium heat until it begins to simmer. Do not let it come to a boil.
4. 4Gradually pour the hot milk into the egg mixture while whisking constantly to temper the eggs and prevent scrambling.
5. 5Stir in the vanilla extract and a pinch of salt until the mixture is smooth and well incorporated.
6. 6Carefully pour the custard mixture into the prepared ramekins or custard cups.
7. 7Fill the baking dish with hot water, about halfway up the sides of the ramekins, creating a water bath.
8. 8Carefully place the baking dish in the preheated oven and bake for approximately 40-45 minutes, or until the custard is set around the edges but slightly jiggly in the center.
9. 9Remove the custards from the oven and allow them to cool in the water bath for a few minutes. Then, transfer them to a wire rack to cool completely.
10. 10Once cooled, refrigerate the custards for at least 2 hours, or until chilled and set.
11. 11Serve your Keto Custard as a delightful Filipino snack. You can enjoy it chilled or at room temperature.