Salted Caramel Custard

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Salted Caramel Custard

food dessert

I love custard desserts! They are so versatile. You can make them sweet or savory by changing the amount of sugar, salt or the toppings that you add when serving.

This salted caramel custard is so decadently delicious and super easy to make. While you can eat this warm, it is best served after allowing it to chill in the refrigerator for a few hours.

While this is not exactly low calorie and low carb, it is quite rich and you could split this recipe over 12 servings instead of 6 to reduce the serving size.

15.2 G

Net Carbs

Servings

431.5

Calories

Time to Make

Supplies

medium saucepan
6x 8oz ramekins
13x9 baking pan

Ingredients

9 egg yolks
2/3 cup sweetener, I use Lankato's Golden Monkfruit
2 cups heavy whipping cream
1 cup whole milk
2 tsp vanilla
1/4 tsp salt

Directions

Preheat oven to 300F
In 1QT pourable mixing bowl, whisk together egg yolks and set aside.
In a saucepan on medium heat, caramelize the sugar. There is no need to stir. I like to use Lankanto Monkfruit Golden sugar. It has a slight brown sugar taste giving this an even extra rich flavor.
Once the sugar has completed melted, add the heavy whipping cream, milk, vanilla and salt. Continue to heat until it is just starting to form small bubbles. Do not boil!
Slowly pour milk into egg yolks while whisking. Don't pour too fast or you will cook the eggs.
Prepare a water bath for your ramekins using a 13x9 baking pan. Fill the water about 1/2 way up the sides of your ramekins. The water bath is used to generate humidity in the oven while the custards bake. It will help keep them moist and prevent cracking.
Evenly distribute the custard amongst 6 8oz ramekins.
Bake for ~50 min, or until the custard is just slightly still jiggly. It will firm up after cooling.
Allow to cool on the counter until ready to transfer to the refrigerator.
Completely cool in the refrigerator for 2-4 hours to allow the custard to set.
Serve with sprinkled salt on top.

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