Custard. Is there anyone that doesn’t like custard? I actually thought that custard was a fully British thing and that no one in America would care about there being such a thing as keto custard. Turns out I was wrong. And while one doesn’t really like being wrong, there’s times where being wrong opens up a while new avenue of awesome. Like being wrong about custard. So today I made you awesome custard. Awesome Almond Custard, to be precise.
I also decided, while I was dreaming up the Awesome Almond Custard, that it would be super awesome if we could avoid all the night-sweats and terror that often accompany the making of custards.
Thus, I made you Infallible Awesome Almond Custard. Or Amazing Blender Almond Custard. And actually, you could even do this without a blender if you have a whisk and a bit of muscle in your whisking arm.
This Almond Custard is a breeze to make – it takes one minute longer than measuring out your ingredients – and then just needs a gentle warming on the stove top before you’ll have a jug full of hot, creamy, delicious custard to pour over your dessert. Or you can leave it to cool for a thicker cold custard that can be used either as a sauce or a dessert in it’s own right, or used as in ingredient in some other luscious recipe.
Not using your custard immediately as a hot sauce? You can either leave it to cool completely in a large bowl or other container before covering and putting in the fridge, or you can pour it into single-serve baby Mason Jars or baby Pyrex (so adorable!), cool, cover, and just whip one out as dessert when you need.
If you’ve been scared of custard-making all this time, this is your moment. Perfect Almond Custard shall be yours. In a matter of minutes. It really is super fast and easy and I urge you to get some made today.
Author: Carrie Brown | Prep time: 3 mins | Cook time: 10 mins | Total time: 13 mins | Serves: 10 as a hot sauce, 6 – 8 as dessert
What You Need
- 5 oz. / 140g allulose OR xylitol
- 1/4 tsp. sea salt (Get the best sea salt here: https://shop.redmond.life?afmc=carriebrown and use code: carriebrown for 15% discount!)
- 2 cups / 1 pint almond milk
- 2 tsp. almond extract
- 4 eggs
- 1 tsp. konjac flour / glucomannan powder
- 1/2 tsp. guar gum
What You Do
- Put the allulose or xylitol, sea salt, almond milk, almond extract and eggs into the blender and blend on low speed until completely blended.
- Turn the blender to it’s lowest speed and remove the center piece from the blender lid.
- Turn the blender speed up slowly just until a vortex is created and then tap the konjac and the guar gum through the hole in the lid.
- Blend for only 10 seconds.
- Pour the custard into a saucepan and warm over a low heat, stirring constantly, until the custard has thickened and coats the back of your spatula.
- Pour into a jug to use as a hot sauce immediately, or pour into a clean glass container and leave to cool completely before covering and storing in the fridge to use in other recipes or as a cold sauce.
Top Recipe Tips
- Have your phone, iPad, or a book to hand when you’re ready to start warming and stirring. Unless you are one of those people who can be still and meditate in silence while stirring. I thoroughly recommend the latter, but realize that’s not a thing for many, and you can accomplish a lot online in 10 minutes while also stirring your custard. If you’re multi-tasking, don’t forget to keep that custard moving!
- Once the custard has thickened to coat your spatula, turn the heat off. Heating eggs too high or for too long is never a good thing. They leak. They split. They just get ugly.
- I do NOT recommend you using erythritol or erythritol blends in this recipe.
- Check out the Ingredients Guide for information on ingredients.
- Where Are The Macros and Nutritional Info?
Helpful Cooking and Recipe Links
- More dessert recipes
- Come laugh and learn with us over at The Kitchen Podcast
- Come hang out in The Keto Kitchen Facebook Group
- For lots more great recipes check out our scrumptious cookbooks!
- Check out the categories and tags at the bottom of the post to help you find more recipes using certain ingredients or from certain categories.
- Head to our You Tube Channel for a growing number of recipe videos and cooking skills videos!
Podcast Episodes and You Tube Videos
- How and Why to Measure Food
- Where Are The Macros and Nutritional Info?
- Keto / Low Carb Treats: should you eat them? Hear what Dr. Ken Berry and I have to say about it!
- Don’t. Just buy the correct ingredients and you, too, shall have a fabulous outcome!
- Xylitol and allulose are the sweeteners I recommend because they work very well. I also recommend erythritol if allulose or xylitol give you issues, but erythritol can be tricky to use successfully. You can use any other sweetener you like, but I cannot guarantee the results if you choose to use something different. In low carb and keto baking sweeteners are generally not interchangeable if you want great results.