A delightful new snack for after meals! Additionally, it's packed with protein!

Vanilla custard is a timeless dessert that brings back memories of family gatherings and cozy evenings. Its origins can be traced back to medieval Europe, where it was often used as a filling for pastries. Today, it's cherished for its creamy texture and comforting flavor. This low-carb version is perfect for those looking to enjoy a classic treat without the extra carbs. Whether you're hosting a dinner party or simply treating yourself after a long day, this custard is sure to delight.

This vanilla custard pairs beautifully with fresh berries like strawberries or raspberries, adding a pop of color and a hint of tartness to balance the sweetness. For a more indulgent experience, serve it with a side of dark chocolate shavings or a sprinkle of cinnamon. A cup of freshly brewed coffee or a glass of chilled white wine can complement the dessert, making it a perfect end to any meal.

Servings: 4

2 cups heavy cream
1 vanilla bean, split and scraped
4 large egg yolks
1/3 cup erythritol or preferred low-carb sweetener
1/2 teaspoon vanilla extract
1 cup heavy whipping cream (for whipped cream)
1 tablespoon erythritol (for whipped cream)

In a medium saucepan, combine the heavy cream and the seeds from the vanilla bean. Heat over medium heat until it just begins to simmer. Remove from heat and let it steep for 15 minutes.

In a bowl, whisk together the egg yolks and erythritol until well combined and slightly thickened.

Slowly pour the warm cream mixture into the egg yolks, whisking constantly to prevent curdling.

Return the mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon. Do not let it boil.

Remove from heat and stir in the vanilla extract.

Pour the custard into a bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 2 hours.

For the whipped cream, beat the heavy whipping cream and erythritol in a bowl until soft peaks form.

Serve the chilled custard in bowls, topped with dollops of whipped cream.

For a dairy-free version, substitute coconut cream for the heavy cream and use coconut milk for the whipped topping. To add a citrus twist, incorporate the zest of one lemon or orange into the custard. For a richer flavor, consider adding a tablespoon of unsweetened cocoa powder to the custard mixture for a chocolate variation. If you prefer a more intense vanilla taste, use a teaspoon of vanilla bean paste instead of the vanilla extract.