This elegant, spoonable custard features a silky texture infused with the warm, floral aroma of real saffron. Steeping the threads in a blend of heavy cream and almond milk releases a natural golden hue that defines this luxurious holiday treat. Baked slowly in a water bath to ensure a perfectly smooth consistency, the pudding offers a delicate balance of creamy dairy and exotic spice, finished with a garnish of crushed pistachios or whipped cream.

About This Recipe

Cream and almond milk are gently heated on the stovetop, allowing the saffron to bloom and release its concentrated oils and vibrant amber color. Once the liquid is infused, it is tempered into a mixture of egg yolks and sweetener to create a rich, pourable base. Straining the custard through a fine sieve before baking removes any air bubbles, ensuring the final result is completely uniform and velvety on the palate.

The flavor is defined by the sophisticated, earthy notes of the saffron, which provides a depth of flavor that lingers after each bite. A touch of vanilla extract rounds out the sweetness, while the egg yolks provide the necessary structure to create a dense, melt-in-your-mouth feel. The custard bakes slowly in a water bath, resulting in a smooth, glossy surface and a delicate, spoonable texture that holds its shape.

This dessert is best served thoroughly chilled, which allows the floral notes to fully develop and the texture to firm up into a stable cream. Presented in individual glass ramekins, the bright yellow color makes it a striking addition to a festive dessert table. The combination of a light mouthfeel and a complex, aromatic spice profile makes it an ideal choice for a refined conclusion to a holiday meal.

Why You’ll Love This Recipe

Luxurious, creamy, and smooth like traditional custard.
Naturally low-carb, sugar-free, and gluten-free.
Infused with real saffron for a warm festive flavor.
Simple ingredients and minimal prep — just mix, bake, chill.

What You’ll Need for This Keto Saffron Cream Pudding

1 cup heavy cream
½ cup unsweetened almond milk
3 large egg yolks
3 tbsp granulated erythritol (or preferred keto sweetener)
¼ tsp saffron threads
1 tsp vanilla extract
Pinch of salt
Optional Toppings:
Whipped cream
Crushed pistachios or almonds
Extra saffron threads

Step-by-Step Preparation

Preheat oven to 325 °F. Place 4 small ramekins in a baking dish.
Infuse saffron: Warm heavy cream and almond milk in a saucepan over low heat. Add saffron threads and let steep for 10 minutes.
Whisk custard base: In a bowl, whisk egg yolks, erythritol, vanilla, and salt until smooth.
Combine: Slowly pour warm saffron cream into yolk mixture while whisking.
Strain and pour: Strain the custard through a fine sieve into the ramekins for a silky texture.
Bake: Pour hot water into the baking dish halfway up the sides of the ramekins. Bake 25–30 minutes until edges are set but center still jiggles slightly.
Cool: Remove ramekins from the water bath and let cool to room temperature.
Chill: Refrigerate at least 3 hours or overnight before serving.
Garnish and serve: Top with whipped cream and saffron threads if desired.

FAQ

Can I use coconut milk instead of almond milk?
Yes, full-fat coconut milk adds a slightly richer, tropical note. Just skip the almond milk and use equal parts cream + coconut milk.
Can I skip the saffron?
You can, but then it’s just a plain custard. A tiny pinch of turmeric gives color if you need a visual substitute.
Do I have to bake it in a water bath?
Yes — that’s what ensures even cooking and a silky texture. Direct heat can curdle the eggs.
How long does it last in the fridge?
Up to 4 days covered. The texture actually improves after the first day.

Variations & Substitutions

Add a dash of cardamom or orange zest for a Middle Eastern twist.
Use brown erythritol or monk-fruit blend for a deeper caramel flavor.
Serve warm instead of chilled for a cozy winter custard.
Top with keto caramel sauce for extra decadence.

Serving Suggestions

Serve in glass ramekins topped with whipped cream, pistachios, and a few saffron threads. Perfect after a rich keto dinner or as part of a festive holiday dessert spread.

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