- Calories: 620 per serving.
- Protein: 6g per serving.
- Fats: 59g per serving.
- Carbs: 0g per serving.
This recipe serves four people, and can be stored in the fridge if you need to make it ahead of time. Prep time is only 15 minutes, cooking takes a little longer, around 30 mins - 40 mins, including the time to chill.
- 3 cups heavy cream
- ½ cup swerve confectioners or other sugar substitute
- 4 egg yolks
- 1 whole egg
- 2 teaspoons vanilla bean paste (see notes)
- 3 tablespoons swerve granular or other sugar substitute
Lots of steps to this recipe, but it’s worth the effort as a special treat.
- Boil about 1-2 quarts (half a liter) of water, depending on your baking pan size, to use for the water bath.
- Preheat your oven to 300F.
- In a saucepan, heat the heavy cream over medium-high heat until tiny bubbles form around the edges (do not let it boil).
- While the cream is heating, whisk together eggs and ½ cup of swerve in a bowl until well combined.
- Remove the cream from heat, then slowly pour it into the egg and swerve mixture, whisking continuously. Add vanilla bean paste and mix well. Pour the mixture into 6 ramekins and place them in an oven-safe pan.
- Pour boiling water into the pan, reaching about halfway up the sides of the ramekins. Carefully place the pan in the oven and bake for 45-50 minutes, or until the custard slightly jiggles when shaken.
- Remove the ramekins and let them sit at room temperature for 15 minutes, then refrigerate for 1-2 hours or until set.
- When ready to serve, sprinkle about 2 ½ teaspoons of swerve granular over each ramekin. Use a kitchen torch to caramelize the swerve, allowing it to harden for 2 minutes. If you don't have a torch, broil for 1-2 minutes, ensuring not to burn it. Enjoy this carnivore delight!
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