Firstly, in a bowl, add the vanilla extract to the eggs and whisk.
2 eggs, 2 teaspoon vanilla extract
Then, add powdered erythritol and continue whisking. Then set aside.
3 tablespoon powdered erythritol
In a saucepan, add the heavy cream over medium heat until warm, don't let it boil.
2 cups heavy cream
Pour the warm heavy cream over the egg mixture very slowly in a tyne stream while whisking the mixture.
Pour the custard into 5 ramekins then put in the oven for 35-40 minutes at 170 C, or until fully cooked.
Allow the custard to cool down then refrigerate.
Notes
eggs and heavy cream at room temperature.
Make sure your custard is smooth and lumps-free before you pour it into the rumkins.
Add a pinch of cinnamon, ginger or nutmeg.
To store it, just keep it in the fridge. It will last for 2-3 days.How to serve custard?The best way to serve this sugar-free custard is topped with a dollop of sugar free ice cream or with your favourite cookies or cake.Is Custard Keto-Friendly?Yes, this recipe is Keto friendly, sugar free and low carb.