Keto Saffron Cream Pudding (Low-Carb Custard)

Follow the steps. Check them off as you go.

1. Step 1Preheat oven to 325 °F. Place 4 small ramekins in a baking dish.
2. Step 2Infuse saffron: Warm heavy cream and almond milk in a saucepan over low heat. Add saffron threads and let steep for 10 minutes.Use: 1 cup heavy cream, ½ cup unsweetened almond milk
3. Step 3Whisk custard base: In a bowl, whisk egg yolks, erythritol, vanilla, and salt until smooth.Use: 3 large egg yolks, 3 tbsp granulated erythritol (or preferred keto sweetener), 1 tsp vanilla extract, Pinch of salt
4. Step 4Combine: Slowly pour warm saffron cream into yolk mixture while whisking.Use: 3 large egg yolks
5. Step 5Strain and pour: Strain the custard through a fine sieve into the ramekins for a silky texture.
6. Step 6Bake: 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.
7. Step 7Cool: Remove ramekins from the water bath and let cool to room temperature.
8. Step 8Chill: Refrigerate at least 3 hours or overnight before serving.
9. Step 9Garnish and serve: Top with whipped cream and saffron threads if desired.Use: Whipped cream