Egg Yolk Pudding
Basic Information
- Servings: 4
- Serving Size: 1/2 cup
- Difficulty: 3
- Budget: 3
- Prep Time: 15
- Cook Time: 10
- Total Time: 25
- Meal Type: Breakfast
Diet Types
- Atkins
- Carnivore
- Gluten-Free
- Halal
- High Protein
- Intermittent Fasting
- Keto
- Kosher
- Low-Carb
- Omnivore
Equipment
- Medium saucepan
- Medium bowl
Ingredients
- 6 large egg yolks
- 1 cup heavy cream
- 2 tablespoons erythritol
Directions
- In a medium saucepan, heat cream until simmering.
- In a medium bowl, whisk egg yolks and erythritol; slowly add hot cream while whisking, then return to saucepan.
- Cook, stirring constantly, for 5-10 minutes until thickened; pour into cups and chill for 2 hours.
- Serve chilled.
Storage
Refrigerate in an airtight container for up to 3 days.
Nutrition
- Calories: 250
- Protein: 6g
- Fat: 24g
- Carbs: 2g
- Fiber: 0
- Sugar: 0
- Sodium: N/A
- Cholesterol: N/A