Whenever I make these pots de crème—or crème brûlée or ice cream, for that matter—I save the whites
for making Keto Buns.

prep time: 10 minutes, plus 3 hours to chill

cook time: 1 hour

yield: 6 servings

INGREDIENTS

• 2 cups heavy cream (or full-fat coconut milk if dairy-free)
• ¾ cup unsweetened cashew milk or almond milk (or hemp milk if nut-free)
• Seeds scraped from 1 vanilla bean (about 8 inches long), or 1 teaspoon vanilla extract
• 6 large egg yolks
• ½ cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener
• 2 teaspoons ground cinnamon

PREPARATION

1. Preheat the oven to 325°F.
2. Bring the cream, milk and vanilla just to a simmer in a medium-sized heavy saucepan over medium heat. Remove from the heat.
3. In a large bowl, whisk the egg yolks, sweetener and cinnamon. Gradually whisk the egg mixture into the cream mixture.
4. Use a fine-mesh strainer to strain the mixture into another bowl. Let cool for 10 minutes, skimming any foam from the surface.
5. Divide the mixture among six 6-ounce custard cups. Place the cups in a large baking dish that is at least 2 inches deep. Add hot water to the baking dish to come halfway up the sides of the cups. Cover the baking dish with a lid or foil to trap the steam.
6. Bake until the custards are set but the center of each still moves slightly when gently shaken, about 55 minutes. Remove from the water. Chill the custards until cold, about 3 hours.
7. Store extras in an airtight container in the refrigerator for up to 3 days.