Egg Yolk Custard
Basic Information
- Servings: 4
- Serving Size: 1/2 cup
- Difficulty: 3
- Budget: 3
- Prep Time: 15
- Cook Time: 15
- Total Time: 30
- Meal Type: Breakfast
Diet Types
- Keto
- Low-Carb
- Gluten-Free
- Vegetarian
- DASH
- Intermittent Fasting
- Halal
- Kosher
Equipment
- - Medium saucepan
- - Medium bowl
Ingredients
- 2 cups heavy cream
- 4 egg yolks
- 2 tablespoons erythritol
Directions
- - In a medium saucepan over medium heat, heat cream until just simmering.
- - In a medium bowl, whisk egg yolks with erythritol; slowly add hot cream while whisking, then return to saucepan.
- - Cook, stirring constantly, for 5-10 minutes until thickened; chill for 2 hours.
- - Serve chilled.
Storage
Refrigerate in an airtight container for up to 3 days.
Nutrition
- Calories: 300
- Protein: 4g
- Fat: 30g
- Carbs: 2g
- Fiber: 0
- Sugar: 0
- Sodium: N/A
- Cholesterol: N/A