Egg Fast Vanilla Custard

About

When looking for Keto egg fast recipes, you probably aren’t thinking about dessert! The good news is many classic, authentic desserts use quite a lot of egg and fat, which are the two main ingredients you’re eating on this fast. This simple vanilla custard fits the bill for your diet and your sweet tooth. Four easy Keto ingredients are all you need. Whisk them together, pour them into a ramekin, bake in a water bath, and you’re done! You can make your egg fast dessert fresh and enjoy it warm at the end of the day. You can also make multiple custards and chill them in your refrigerator for a cool treat throughout the week. You might like this Keto dessert so much you keep it in your regular rotation after you finish your egg fast!

What Is A Bain-Marie?

You likely know the easier term for Bain-Marie: water bath. A double-boiler can also be a Bain-Marie. Simply, a Bain-Marie is a large dish you fill with water and bake your dessert in. The water surrounding your baked dish protects it from browning too quickly in the oven, which is how you get perfectly soft, creamy, and light baked goods. You can use this cooking method for baking custards, cheesecakes, or melting chocolate.

Custard, Creme Brulee, Or Flan?

There are many desserts out there that share many similarities, but small differences in ingredients change the entire outcome. If your dessert is made with dairy products and wiggles or jiggles, it’s likely a type of custard! This is a simple baked custard recipe, but other custards include cheesecakes, pot de creme, caramel flans, and Boston cream.

Ingredients

1 large raw egg
½ cup whipping cream, not whipped
1 ½ teaspoon erythritol granulated
¼ teaspoon vanilla extract

Instructions

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. Ramekins are usually made of porcelain or ceramic stone; don’t use glass or plastic ramekins. Make the custard simply by whisking together all the ingredients listed. At your discretion, you made other spices or flavors that you enjoy.
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 30-35 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.