Ingredients:

  • 2 cups unsweetened almond milk
  • 4 large egg yolks
  • 1/2 cup powdered erythritol (adjust to taste)
  • 1/4 cup almond flour
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions:

  1. In a saucepan, heat the unsweetened almond milk over medium heat until it simmers. Do not bring it to a boil; just heat it until small bubbles form around the edges.
  2. In a mixing bowl, whisk together the egg yolks and powdered erythritol until well combined.
  3. Gradually add the almond flour to the egg yolk mixture, whisking continuously to avoid lumps.
  4. While whisking, slowly pour about half of the hot almond milk into the egg yolk mixture to temper the eggs. This helps prevent the eggs from scrambling.
  5. Pour the egg yolk mixture back into the saucepan with the remaining almond milk, whisking continuously.
  6. Cook the mixture over medium-low heat, stirring constantly, until it thickens. This should take about 5-7 minutes.
  7. Once the custard has thickened, remove the saucepan from the heat. Add butter, vanilla extract, and a pinch of salt. Stir until the butter is melted and the mixture is smooth.
  8. Strain the custard through a fine-mesh sieve into a bowl to ensure a smooth texture.
  9. Allow the custard to cool to room temperature, then cover it with plastic wrap, ensuring the wrap touches the surface of the custard to prevent a skin from forming.
  10. Refrigerate the custard for at least 2 hours, or until it is chilled and set.