Keto Vanilla Custard

Step 1Pour the heavy whipping cream and almond milk into a saucepan. Bring to a simmer over medium heat.

Step 2Meanwhile, sprinkle the gelatin powder in a small bowl filled with 2 to 3 tbsp of cold water. Let it soak while you prepare the cream. (Use 2 tsp gelatin for a softer set, or 3 tsp gelatin for a firmer set.)

Step 3Meanwhile, place the egg yolks into a bowl and add the sweetener (Allulose or Erythritol). Beat until pale and creamy.

Step 4While the milk is still hot, use a ladle to gradually temper the hot almond milk and cream mixture into the egg yolk and sweetener mixture. Keep whisking constantly or the mixture will curdle.

Step 5When you have added about half of the almond and cream mixture, return everything into the pot with the remaining almond and cream mixture, whisk vigorously and cook until it reaches 70 °C/ 160 °F (this will take 6-8 minutes). Turn off the heat and add the bloomed gelatin. Stir until fiully dissolved.

Step 6Pour into a bowl. Add the butter and vanilla extract and beat to combine. Place a cling film on top of the custard and refrigerate until fully set, for 6 hours or overnight.

Step 7Once set, remove from the fridge.

Step 8Divide between 8 small jars (if serving alone or topped with berries) or use as filling in pies, trifles and other keto treats.