Keto Saffron Cream Pudding (Low-Carb Custard)

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.

For this step: 1 cup heavy cream, ½ cup unsweetened almond milk

Whisk custard base: In a bowl, whisk egg yolks, erythritol, vanilla, and salt until smooth.

For this step: 3 large egg yolks, 3 tbsp granulated erythritol (or preferred keto sweetener), 1 tsp vanilla extract, Pinch of salt

Combine: Slowly pour warm saffron cream into yolk mixture while whisking.

For this step: 3 large egg yolks

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.

For this step: Whipped cream