bread, bread pudding, custard, Custards, puddings, and mousse, dessert, flan, Frostings and fillings, Keto, ketogenic, nutrition, pudding, recipe, recipes, rice pudding

General Custard’s many stands

Let’s talk custard, it can be baked, or done on the stovetop. It’s the base of so many wonderful desserts. My family is most fond of the baked variety, although I do use a stovetop version for the base of my ice cream; thanks to discovering frozen custard during my years living in the mid-west.

There are a number of ways in which we have enjoyed baked custards, so, it was only a matter of time before I started experimenting. The 3 custard dishes are flan, rice pudding, and bread pudding. Just so you can get an idea of the keto craziness that happens in the kitchen here, I tried 3 versions of the “rice” pudding. There was one clear winner, which I will post here. The second version (in case you want to try it) I used a finely minced chayote squash for the rice (it tastes good, but just didn’t say rice pudding to me). The third version (just so no-one else tries it), I used cauliflower rice. If you are a fan of a sweet custard that tastes like it has onions in it, well this is the perfect recipe! Blech! Definitely not something I will ever make again! hahaha!

Here are links to the specialty products I used:

Remember you can click on the recipe name to go to a printer friendly version:

 
 

6 eggs-beaten

2 cups heavy cream
1 cup unsweetened nut milk
1 Tbsp grass-fed gelatin
16 ounces Shirataki rice
1 tsp vanilla
1/4 cup keto friendly sweetener

How to:

Preheat oven to 350° F.

In a microwave safe dish heat nut milk to a boil (about 1 1/2-2 mins), add gelatin and stir until dissolved.

In a medium bowl add all ingredients (except for the shirataki rice) adding hot gelatin mixture last. Beat until well blended. Set aside.

 

Open packages of shirataki rice and rinse well. Drain excess water and dump rice into baking pan or casserole dish (I used a large glass bread pan).

 

 

Pour cream and egg mixture over the top and blend the rice into it (it will still tend to settle toward the bottom while baking.

 

Bake for 80-90 mins. Will still be slightly jiggly in the center (should not be overly so), and a toothpick to the center will come out clean.

(This is what it should look like coming out of the oven, forgot to take a picture of this one as it came out)

Best served chilled.

 
Custard:

6 eggs-beaten

2 cups heavy cream
1 cup unsweetened nut milk
1 Tbsp grass-fed gelatin
1 tsp vanilla
1/4 cup keto friendly sweetener
Sauce:
2 Tbsp low carb caramel syrup
3 tsp yacon syrup
1/2 tsp rum flavoring

How to:

Preheat oven to 350° F.

In a microwave safe dish heat nut milk to a boil (about 1 1/2-2 mins), add gelatin and stir until dissolved.

In a medium bowl add all ingredients, add hot gelatin mixture last. Beat until well blended.

 

Pour mixture into baking pan or casserole dish.

Bake for 80-90 mins. Will still be slightly jiggly in the center (should not be overly so), and a toothpick to the center will come out clean.

 

While Custard is cooling, mix Sauce ingredients in a small dish. Once custard is cooled pour over top.

Best served chilled.

 
 

 

3-min keto bread (double batch)

6 eggs-beaten

2 1/2  cups heavy cream
1/2  cup unsweetened nut milk
1 tsp vanilla
1/2 cup keto friendly sweetener

How to:

Preheat oven to 350° F.

Make a double batch of 3-min keto bread or 3-min keto white bread.

 

Chop into chunks and set aside.

In a medium bowl add all the custard ingredients. Beat until well blended.

 

Pour mixture into baking pan or casserole dish, then add the bread chunks.

 

Bake for 80-90 mins. or until a toothpick to the center comes out clean.

 

Best served chilled.
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