Orange Cranberry Custards

Heavens to Betsy if these Orange Cranberry Custards don’t become your favorite go-to any-time-of-the-year dessert I’ll be surprised. Hand on heart these came out even better than I expected. A layer of soft, tart cranberries atop a soft-set caramelly-orange custard. Top with some softly whipped cream and you have a dessert that will make you into a Rockstar in the kitchen, if you’re not one already.

Super-easy and fast to put together, the oven pretty much does the magic for you. Oh and did I mention how pretty they look? While the cranberries start out on the bottom, they rise to the top during baking making them one of the prettiest little dishes you can imagine.

These Orange Cranberry Custards are divine hot from the oven and equally delicious cold, and even after several days in the fridge they are still as good as the day you made them. All that to say: you can make these Orange Cranberry Custards in advance and relieve some stress and pressure if you are entertaining.

Turn your weeknights into something special by popping these in the oven while you’re eating dinner, or make holidays and celebrations extra special. You’ll want to make these again and again!

Orange Cranberry Custards

Author: Carrie Brown | Prep time:  10 mins   |   Cook time:  20  |   Total time: 30 mins + cooling time |  Makes: approx 3 cups / 1 1/2 pints

What You Need

• 12 oz / 340g fresh or frozen cranberries
• 8 oz / 225g allulose OR xylitol
• 1 tsp. konjac flour / glucomannan powder
• 3 eggs
• 1 cup / 8 fl oz. heavy cream
• 1 tsp. vanilla extract
• Zest of 1 orange
• ½ tsp. sea salt (For the best salt and a 15% discount use code: carriebrown)
  
  

What You Do

1. Pre-heat your oven to 350 F.
2. Put the cranberries in the bottom of your pie dish or multiple single serving dishes. The cranberries should cover the bottom in a single layer.
3. Place your pie dish or smaller dishes onto a baking tray to facilitate getting in and out of the oven easily.
4. Place the sweetener and konjac flour in a bowl and whisk together well so that the konjac is evenly distributed.
5. In a jug whisk the eggs, heavy cream, vanilla extract, orange zest and sea salt together very well.
6. Pour the egg mixture into the dry ingredients in the bowl and whisk well.
7. Pour the mixture evenly over the cranberries.
8. Carefully carry the baking tray to the oven and place on the center shelf.
9. Bake for 40 minutes until the top is just turning golden brown and a skewer inserted into the center comes out clean.
   Note: if using xylitol you might not get any browning, so be guided by your skewer.
10. Remove from the oven and carefully take the dish / dishes off the baking tray to cool.
11. Once completely cold they can be covered with plastic wrap and stored in the fridge.
12. These can be eaten hot or cold and are delicious either way.
    
    

Top Recipe Tips

• For dairy-free use thick (canned) coconut milk instead of heavy cream.
• Not a lover of oranges? Use lemon instead and leave out the vanilla extract.
• Don’t want individual servings? Use a 9″ pie plate or casserole dish instead, and spoon into dishes as you serve it.
  

• Check out the Ingredients Guide for information on ingredients.
• Where Are The Macros and Nutritional Info?
  
  
  

Helpful Cooking and Recipe Links

• More cranberry recipes
• 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 top of the post to help you find more recipes using certain ingredients or from certain categories.
• Discounts on great keto products and resources.
  
  

Podcast Episodes and YouTube Videos

• Watch Yogi’s Cooking Videos
• Watch Carrie’s Cooking Videos
• Watch our Cooking Tips and Tricks Videos
• How and Why to Measure Food
• Where Are The Macros and Nutritional Info?

THANK YOU FOR YOUR SUPPORT! YOU MAKE ALL THINGS POSSIBLE.

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