Dessert

Vanilla and cardamom baked custard

Name: Vanilla and cardamom baked custard
Total time: 50 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 8 fl oz Heavy cream; 6 Egg yolk; 1¾ oz Granulated erythritol; Cardamom pods, six, crushed; Vanilla extract, a teaspoon; Nutmeg, a grating on top

Set with egg rather than gelatin, which gives a softer, shorter texture than the panna cotta — and the water bath is what keeps it from scrambling.

2gnet carbs

39gfat

4gprotein

375kcal

Per serving50 minServes 4

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Ingredients

For the whole dish · serves 4

Heavy cream8 fl oz
Egg yolk6
Granulated erythritol1¾ oz
Cardamom podssix, crushed
Vanilla extracta teaspoon
Nutmega grating on top

Method

6 steps · 50 minutes

Heat the oven to 300F. Warm the cream with the crushed cardamom and leave it off the heat for 15 minutes to infuse, then strain the pods out.
Whisk the yolks with the erythritol and vanilla, without beating air into them — bubbles set as holes.
Pour the warm cream onto the yolks in a thin stream, whisking. The other direction cooks the eggs on contact.
Strain into four ramekins and skim any foam off the surface.
Sit them in a roasting pan and pour hot water around them to halfway up. The water bath is not optional; without it the outside sets to rubber before the middle sets at all.
Bake 30 minutes until set at the edge and still wobbling in the center. Grate nutmeg over and chill 2 hours.

Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.