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
- Preheat the oven to 325°F.
- Bring the cream, milk and vanilla just to a simmer in a medium-sized heavy saucepan over medium heat. Remove from the heat.
- In a large bowl, whisk the egg yolks, sweetener and cinnamon. Gradually whisk the egg mixture into the cream mixture.
- Use a fine-mesh strainer to strain the mixture into another bowl. Let cool for 10 minutes, skimming any foam from the surface.
- 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.
- 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.
- Store extras in an airtight container in the refrigerator for up to 3 days.
