A Sweet Little Kitchen Moment

 I mentioned the other day that I’d found eggs going for half price at the supermarket. Well honestly, what was I supposed to do — walk past them? Leave them sitting there on the shelf? Not a chance. So home they came with me, and suddenly I had enough eggs to open a small café.

Tony is rather partial to an egg custard, so I asked Co‑Pilot to help me adapt a recipe to make it keto‑friendly. What a hit — Tony absolutely loves it, and it’s definitely going on the “make again” list.

Here's the recipe, just in case you want to have a go. 

Keto Egg Custards. 

Ingredients

6 eggs

2 cups cream (heavy or pouring cream)

3–4 tbsp erythritol or preferred keto sweetener

1 tsp vanilla extract to taste

nutmeg (optional, for sprinkling)

Instructions

1 Preheat your oven to 160°C (320°F). Place 6 ramekins into a deep baking dish.

2 Whisk the eggs, cream, sweetener, and vanilla together until smooth — no need to whip air into it.

3 Pour the mixture evenly into the ramekins. Sprinkle nutmeg on top if you like.

4 Create a water bath: pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.

5 Bake for 30–35 minutes, or until the custards are just set with a slight wobble in the centre.

6 Cool, then refrigerate. They freeze beautifully — just thaw gently and warm if desired.

I wanted to make individual portions — partly for portion control, partly because Tony is not exactly known for stopping at “just a little bit more.” I went hunting for ramekins, only to discover that half of mine were already in the freezer full of keto crumbles, and the other half had migrated to the mancave where they were bravely holding screws, washers, and mysterious bits of model plastic. We’ve talked about that… clearly with limited success.

Anyway, I suddenly remembered a stash of small preserving jars that were just the right size, so I fished out a few and got busy. They worked a treat. You could also use pottery teacups or any small oven‑proof vessel you’ve got lurking in the cupboards.

I hope you enjoy the recipe as much as Tony did.