Egg Fast Café Custard

About

Make this dessert for one and meet your egg fasting needs! This Keto egg fast custard is hardly any different from traditional baked custard, except for the Keto-friendly sweetener substitution. A sweetened vanilla custard gets a hint of coffee for a French café flavor. If you like a stronger coffee taste, you can either brew an extra-strong coffee or add a drop of coffee-flavored extract. You may chill the custard overnight if you prefer a cool Keto dessert, but this recipe is best to prepare at the same time you want to enjoy it. Since the custard is high in fat, make sure you’re not going over your fat macros while on the egg fast diet. However, remember that fat is what fuels you on the Keto diet, so high-fat recipes are important in transitioning your metabolism to ketosis.

Special Note About The Coffee

It’s very important to make sure the coffee is cooled before including it in your custard mix. If the coffee is hot, it will begin to cook the egg. This results in little pieces of cooked egg in the custard instead of a smooth, creamy dessert. Stirring the custard mixture as your pour the coffee in will also help prevent the eggs from cooking.

What Is A Ramekin?

A ramekin is usually made of porcelain or ceramic stoneware so it can cook in your oven. Ramekins are made for single-servings of baked items, like custards and souffles. If you don’t own a ramekin, they can be purchased online or in kitchen and bakeware stores. If you own other porcelain or cermaic dishes, you may use these to bake your custard so long as they state they are oven-safe.

Ingredients

1 tablespoon coffee, prepared from grounds
1 large raw egg
⅓ cup whipping cream, not whipped
1 teaspoon erythritol granulated
¼ teaspoon vanilla extract

Instructions

Make the coffee first. You may wish to make a full cup of coffee, allow it to cool, then remove the amount needed for the recipe. Turn on an oven and preheat it to 350 degrees. For each serving of custard, choose an oven-safe, 4-ounce ramekin, and spray it lightly with pan spray. Make the custard simply by whisking together all the ingredients listed (the coffee cannot be hot).
Pour the batter into the ramekin, allowing any air bubbles to naturally rise to the top without tapping the dish. Set the ramekin inside another heat-safe, shallow dish, such as a cake pan or glass baking dish. Use an electric kettle or stovetop to bring some water to a boil. Once the water just reaches a boil, pour the water into the base of the larger dish until it rises to 1-inch high against the ramekin.
Place the dish of water with the ramekin in your oven. Bake the custard for 30 minutes until done. You can pour additional water into your larger dish if the water level becomes too low while the custard is baking. To check for doneness, the custard will naturally pull away from the edges of the ramekin, it will have a slight wiggle to it (no liquid), and will have a clean toothpick test. Enjoy the custard warm or chilled.