Description
A decadent low-carb dessert combining the rich flavors of espresso and creamy custard.
Ingredients
Scale
- 2 cups heavy cream
- 1 cup unsweetened almond milk
- 3/4 cup granulated erythritol
- 4 large egg yolks
- 1 tablespoon vanilla extract
- 2 tablespoons espresso powder
- 1/4 teaspoon salt
- 1/4 cup granulated erythritol for topping
Instructions
- Preheat the oven to 325°F (160°C).
- In a saucepan, combine heavy cream, almond milk, and espresso powder. Heat until just simmering, then remove from heat.
- In a bowl, whisk together egg yolks, erythritol, and salt until pale.
- Slowly pour the hot cream mixture into the egg yolk mixture, whisking continuously.
- Stir in the vanilla extract.
- Divide the mixture into ramekins and place them in a baking dish.
- Fill the baking dish with hot water to create a water bath.
- Bake for 30-35 minutes until set but stilljiggly in the center.
- Remove from oven and cool to room temperature, then refrigerate for at least 2 hours.
- Before serving, sprinkle erythritol on top and caramelize with a kitchen torch or broiler.
Notes
- For a creamier texture, use more heavy cream and less almond milk.
- Adjust the sweetness according to your taste.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 ramekin
- Calories: 250
- Sugar: 1g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 150mg