Keto Custard: Travel-Friendly, Buttery Bliss

Have Butter Will Travel is a website that provides quick and easy delicious recipes for everyday home cooks. The website is created by Dan and Erika, with Erika being the primary recipe creator and Dan being the chief taste tester. The website contains a variety of recipes, including keto-friendly options. One of their popular recipes is the keto custard, which is a low-carb dessert made with basic ingredients such as eggs and cream, and flavored with vanilla or chocolate and orange. The recipe is simple to make and can be served warm or cold, providing a comforting and tasty treat for those following a keto diet.

Keto custard recipe

Ingredients:

• 2 cups pure cream (heavy whipping cream)
• 2 tbsp granulated sweetener (or 2 tbsp Locako Salted Caramel Monk Fruit Sweetener)
• 1/2 cup Powdered Swerve
• 1 vanilla bean (or 2 tsp vanilla extract)
• 1 cup Macadamia Milk unsweetened (or almond milk)
• Salt

Optional Toppings:

• Berries
• Keto granola
• Keto cookie
• Coconut flakes
• Whipped cream
• Nutmeg

Method:

First, slice the vanilla bean in half and scrape the seeds out of each side of the bean with the back of your knife. Add the vanilla bean, seeds, salt, and cream to a small saucepan. Heat over medium heat, stirring occasionally until just boiling, then take off the heat.

Meanwhile, whisk together the egg yolks and sweetener in a small bowl until combined. If you are making the salted caramel version, add the cream and salt to the saucepan instead.

Slowly pour the hot cream mixture over the egg yolks, whisking continuously. Return the mixture to a clean saucepan. Cook over medium-low heat, stirring continuously, until the mixture thickens and coats the back of a spoon. Be careful at this stage, as you don't want the mixture to cook too quickly and scramble the eggs.

Remove from the heat and strain to remove the vanilla pod and any lumps. Allow the custard to cool to room temperature and then place in the fridge, covered, to cool completely.

This keto custard can be served warm or cold, but it is preferred by some to be served cold, as it will thicken slightly and be even more delicious. It can be served by itself or with some toppings, such as berries, keto granola, or a sprinkle of keto-friendly granola.

Baking Option:

For a baked custard, preheat the oven to 350 degrees. Place six small custard dishes evenly in a large 13x9-inch pan. Pour water into the large baking dish so that it comes halfway up the outside of the custard dishes. This is a water bath, which ensures even cooking and prevents the custard from cracking or overbaking.

Place the baking dish in the oven and bake the custards for 30-40 minutes. They will still have some jiggle to them but will no longer be a liquid consistency.

Microwave Option:

For a quicker version, you can make this custard in the microwave. Break the eggs into a bowl along with the sugar substitute, powdered swerve, and vanilla. Blend together with a whisk. Now add the milk to the egg mixture and continue to mix.

Cook in the microwave for 1 1/2 minutes. Take it out and stir well. Cook for another 1 1/2 minutes and then stir again. Sprinkle with nutmeg and heat for another minute. Let it rest for 3-4 minutes. Stick a knife in the center—if it comes out clean, it is done. If not, cook for another minute and repeat until done.

Allow the custard to cool and then refrigerate.

Keto custard vs. pudding

Keto custard is a delicious, creamy, and sweet dessert that is perfect for those following a keto diet. It is typically made with eggs, cream, and a keto-friendly sweetener such as erythritol or monk fruit. The custard is baked in a water bath, giving it a silky smooth texture.

Pudding, on the other hand, is a milk-based dessert that is often thickened with cornstarch. It does not require eggs and is usually cooked on the stovetop. Pudding can be made with various flavours, such as chocolate, vanilla, or butterscotch.

Key Differences Between Keto Custard and Pudding:

The main difference between keto custard and pudding lies in their ingredients and preparation methods:

• Thickening Agents: The biggest difference is that keto custard uses eggs as the primary thickening agent, while pudding uses starch, such as cornstarch.
• Cooking Method: Keto custard is typically baked in the oven in a water bath, while pudding is usually cooked on the stovetop.
• Texture: The use of eggs and the baking process gives keto custard a richer, creamier, and more elegant texture compared to pudding.
• Sweeteners: Keto custard uses keto-friendly sweeteners like erythritol or monk fruit. While pudding typically uses sugar.
• Flavours: While keto custard mostly comes in vanilla or chocolate flavours, pudding offers a wider range of flavour options.

It ultimately depends on personal preference! If you're following a keto diet, then keto custard is a clear winner as it fits your dietary needs. It's also a great option if you're looking for a more elegant and creamy dessert. Pudding, on the other hand, can be a quicker and easier option, especially if you're short on time or ingredients. It's perfect for a simple, sweet treat that doesn't require too much effort.

Why is custard yellow?

The keto custard recipe from Have Butter Will Travel is a simple, tasty, and healthy dessert option. The main ingredients are eggs and cream, making it a keto-friendly dessert. But why is custard yellow?

Custard gets its yellow colour from the eggs used in the recipe. The colour of the yolks will determine the shade of yellow in the custard. Years ago, egg yolks were richer in colour, especially if they were sourced fresh from the farm. The diet of the hen plays a significant role in the colour of the yolk. When eggs are mass-produced, the hens' diet differs from those of individual farmers, resulting in less yellow yolks.

Nowadays, some custards may also use food colouring or curcumin to achieve the yellow colour. However, the traditional source of the yellow hue in custard is the egg yolks.

The keto custard recipe from Have Butter Will Travel uses egg yolks, which not only contribute to the colour but also play a crucial role in thickening the custard and providing moisture. The recipe recommends taking your time and stirring continuously over medium-low heat to prevent the eggs from scrambling and ensure a smooth and creamy texture.

So, the yellow colour of custard is primarily due to the natural colour of egg yolks, with some modern variations using additional colouring agents.

How to make keto custard in the microwave

Ingredients:

• 2 eggs
• 2 tbsp powdered sweetener (e.g. Swerve or monk fruit)
• 1/2 tsp vanilla extract
• 1/2 cup milk (or almond/coconut milk for dairy-free option)
• A pinch of nutmeg

Method:

• Preparation: Break the eggs into a bowl and add the sweetener and vanilla. Whisk together until well combined.
• First cook: Now, slowly add the milk to the egg mixture, whisking continuously.
• Microwave first cook: Place the bowl in the microwave and cook for 1 and a half minutes.
• First stir: Take the bowl out of the microwave and give the mixture a good stir.
• Second cook: Put the bowl back in the microwave and cook for another 1 and a half minutes.
• Second stir: Take the bowl out again and stir the mixture once more.
• Final cook: Sprinkle the top of the custard with nutmeg and return to the microwave for a final minute of cooking.
• Rest: Let the custard rest for 3-4 minutes.
• Check: Stick a knife in the centre of the custard. If it comes out clean, it is done. If not, cook for another minute and check again. Repeat this process in 1-minute increments until the custard is done.
• Cool: Allow the custard to cool to room temperature, then place it in the fridge to chill.

Tips:

• This recipe can be easily doubled if you want to make a larger batch.
• For a stronger vanilla flavour, you can use 1 tsp of vanilla bean paste instead of the extract.
• If you prefer a warmer custard, you can eat it straight away instead of chilling it.
• You can also add some fresh berries or keto-friendly granola on top for extra flavour and texture.

How to store keto custard

Storing keto custard is an important step in ensuring that it stays fresh and delicious. Here are some detailed instructions on how to properly store your keto custard:

Choosing the Right Container

Select an airtight container that is suitable for storing food. Make sure the container is clean and dry before using it. If you plan to store the custard in its baking dish, choose a dish with a well-fitting lid or cover it tightly with plastic wrap.

Cooling the Custard

Allow the custard to cool to room temperature before storing it in the refrigerator. Placing hot custard directly into the fridge can affect its texture and flavour. It is recommended to let it cool for about 2 hours at room temperature.

Storing in the Refrigerator

Once the custard has cooled, place it in the refrigerator. Store the custard in the main body of the fridge, not in the door, as the temperature is more consistent there. The custard can be stored in the refrigerator for up to 4 days.

Freezing Keto Custard

It is not recommended to freeze keto custard as it may not retain its smooth texture and consistency after thawing. However, if you do choose to freeze it, use freezer-friendly containers and store it for up to 6 months. Thaw it overnight in the refrigerator before serving.

Serving and Storing Leftovers

When serving the custard, use a clean spoon to avoid contaminating it with bacteria. If you have any leftovers, return them to the refrigerator as soon as possible, within 2 hours of serving. Clearly label the container with the date and try to consume the custard within 3-4 days to ensure freshness.

Tips for Storing Keto Custard

• Do not overfill your storage container to allow for some expansion during freezing.
• Write the storage date on the container to keep track of how long the custard has been stored.
• If you notice any changes in texture, colour, or odour, discard the custard as it may be spoiled.

Frequently asked questions