Holiday Desserts

I'm not a huge dessert fan but I do love custard. Good thing there is an easy way to make keto friendly custard. So here is my recipe for a festive holiday Custard.

Forgot to take a picture after adding the cranberries LOL

---

Festive Holiday Custard

6 Tablespoons Monk Fruit or Erythritol Sugar alternative divided evenly by three (DO NOT USE STEVIA)

6 Large Egg Yolks

2 Cups Heavy Cream

1 Pinch Sea Salt

2 Teaspoons vanilla extract

1/2 cup ground cranberries

1 cup (approx.) pecans

---

Preheat your oven to 425°

Put a shallow pan of water in the oven. This pan needs to be large enough that whatever pan you are using for the custard fits inside the pan. Put enough water in the larger pan so that when the custard pan is placed in it the water should go half way up the sides.

Separate the eggs. Put the egg whites aside for egg white omelets or a soufflé. Whip the egg yolks just until they are smooth.

Blend the heavy cream and 2 tablespoons sugar alternative in a medium sauce pan.

Put on medium heat and stir frequently. Do not walk away as this part goes fast. When the sides start to bubble, put in your pinch of salt. Stir and then remove from the heat and add your vanilla.

Slowly drizzle the cream mixture into the egg yolks and whip constantly as you pour. When all the cream mixture is incorporated, pour into a prepared pan (by prepared I mean spray it really well, you can also add parchment to the bottom to help in getting the custard out of the pan later). I used an 8 inch round pan with a minimum 2 inch sides.

Bake for approximately 15 minutes. Check it often as you don't really want it to brown. The middle should be jiggly when you remove it. It will set as it cools.

Set aside to cool and when the pan is no longer hot, place it in the refrigerator for 5 - 8 hours.

Mix your ground cranberries and 2 tablespoons of your sugar substitute. Let it sit in the fridge while the custard cools.

When the custard is cool and set, run a knife around the edges to separate (if they are sticking to the sides). Invert the custard onto a plate. If it doesn't release easily sometimes it helps to soak the pan in some hot water for a minute to loosen the custard. But try not to get any water onto the custard. Then once it is on a plate, spread the sweetened cranberries over what is now the top of the custard.

For the topping there are two ways to do this. I have a cooking blow torch, however if you don't have one mix the pecans with the last 2 tablespoons of sugar and toast in a pan until the sugar has lightly caramelized and then spread gently on top of the cranberry.

If you do have a blow torch, arrange the pecans on top of the cranberry mixture however you like and sprinkle with the last 2 tablespoons of sugar. Use the blow torch lightly to caramelize the sugar over the pecans.

If for some reason you aren't going to add the caramelized pecans, like I did at Thanksgiving. (Because I forgot to buy pecans). Increase the sugar in the custard by 2 tablespoons. As it stands in this recipe, the custard isn't very sweet.