The one disadvantage of LCHF is the lack of puddings. I had some egg yolks to use up so I decided to have a go at a sugar-free baked custard. It wasn’t bad! The consistency was spot on, and the raspberries provided bursts of sweetness. For a more incorporated raspberry flavour you could blend the raspberries into the cream mixture. Of course, you could also add some stevia or some artificial sweetener, but I fear that anything too sweet would push us off the LCHF wagon.
Enough for 4 ramekins
300 ml double cream
160 ml can coconut cream
4 egg yolks
1 tsp vanilla extract or 1 vanilla pod
24 raspberries (I didn’t weigh them, sorry)
Pre-heat the oven to 140°C.
Place the creams and vanilla in a pan and scald (i.e. heat but don’t boil). Meanwhile, whisk the egg-yolks in a bowl to a ribbon stage (i.e. you should be able to draw a figure of 8 with the mixture and it won’t disappear immediately). Once the cream mixture is heated, remove the vanilla pod (if using) and pour a little into the egg yolks, whilst whisking. This will stop the eggs from scrambling. Pour the rest of the cream mixture into the egg yolks and whisk together until incorporated. The whole mixture should have thickened slightly. Skim the air bubbles off the surface of the mixture, or strain through a fine sieve.
Place 6 raspberries into each ramekin (or enough to cover the bottom of the ramekins), and pour the egg mixture into each ramekin. Put the ramekins in a dish and fill with enough boiling water to submerge the bottom halves of the ramekins.
Bake in the oven for 30-35 minutes, or until the custards wobble slightly in the centre. Place the ramekins on a cooling rack and allow to cool before refrigerating until needed.
PS For those of you not avoiding sugar, just whisk 2 tablespoons of caster sugar with the egg yolks. For an added treat, once the custards are cooled sprinkle some granulated or demerera sugar on the tops and use a blowtorch to caramelise.