You can’t beat a home made custard. The main ingredients in custard are eggs and cream, so it is basically a fat bomb.
- With fresh berries
- Sprinkled with our Nut & Seed Granola
- Straight out of the bowl!
- Add some to your coffee
- As part of our Raspberry Trifle or Tropical Trifle
Tag @havebutterwilltravel on Instagram with your custard photos as we would love to see your creations!
Check out other delicious dessert and sweets recipes.
- Keto Pecan Cheesecake Muffins
- Keto Easter Egg Ideas
- Keto Nutella Fat Bombs
- Keto Coffee Ice Blocks
- Keto White Chocolate Cheesecake
- Keto Chocolate Fat Bomb Smoothie
- Keto Cheesecake Bites
- Keto Chocolate Salami
- Keto Chocolate Truffle
- Keto Tropical Trifle
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Keto Vanilla Custard
Makes approx. 2 1/2 cups
Serving size 1/2 a cup.
- 2 cups Pure Cream (pouring)
- 6 Egg yolks, large
- 2 tbsp Granulated Sweetener
- 1 Vanilla Bean (or 2 tsp vanilla extract)
- 1 pinch Salt
Slice the vanilla bean in half and scrape the seeds out of each side of the bean with the back of your knife
Add vanilla bean, seeds, salt and cream to a small saucepan. Heat over medium heat stirring occasionally until just boiling, then take off the heat
Meanwhile whisk together the egg yolks and sweetener in a small bowl until combined
Slowly pour the hot cream mixture over the egg yolks, whisking continuously
Return the mixture to a clean saucepan. Cook over medium-low heat, stirring continuously, until the mixture thickens and coats the back of a spoon
Remove from the heat and strain to remove the vanilla pod and any lumps
NOTE: THIS IS BASED ON THE INGREDIENTS WE USED, NUTRITIONAL INFORMATION MAY VARY DEPENDING ON THE INGREDIENTS USED.
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