Soufflé Custard Pie / Keto / Low Carb / Gluten Free / Sugar Free
Calories 440kcal
Ingredients
- 1 cup almond flour (100 - 110 g)
- 1 tablespoon coconut flour
- 1 teaspoon stevia powder (100 - 110 g)
- 1/4 teaspoon salt
- 2 ounces unsalted butter (100 - 110 g)
- 1 teaspoon vanilla extract
- 2 egg yolks
- 1 tablespoon stevia powder
- 1/4 teaspoon xanthan gum
- 1/2 cup heavy cream (100 - 110 g)
- 3 teaspoons vanilla extract (100 - 110 g)
- 2 egg whites
- 4 ounces strawberries (100 - 110 g)
- 1 teaspoon sweetener (100 - 110 g)
Instructions
- Crust (You can make custard cream for the filling (Filling - Step 1 - 8) first before making a crust.) Preheat the oven to 180 C / 350 F.
- Grease a 6 inch (15 cm) tart pan.
- Combine all the ingredients in a bowl.
- Mix well until a soft dough forms.
- Evenly press into the bottom and up the sides of the prepared tart pan.
- Prick all over with a fork.
- Bake for 10 minutes.
- Filling Whisk the egg yolks and stevia powder in a bowl until pale yellow.
- Add the xanthan gum.
- Mix well.
- Bring the heavy cream to almost a simmer in a saucepan.
- Add to the egg yolk mixture.
- Quickly whisk to combine, and then transfer the mixture to the saucepan.
- Keep stirring the mixture with a spatula over low - medium heat.
- DON’T STOP! When it starts to thicken, stir 20 - 30 more seconds.
- (* t would only takes about 3 minutes to thicken.)
- Turn off the heat and stir 20 - 30 more seconds.
- Add the vanilla extract and mix well.
- (Strain the custard cream through a fine mesh sieve if necessary to make it smooth.) Pour the custard into a tray and level out.
- Place a piece of cling wrap over the custard.
- Stick the wrap to the custard by pressing lightly to prevent a film from forming on top of the custard.
- Refrigerate for one hour.
- Remove the custard from the fridge.
- Remove the wrap carefully and transfer the custard to a bowl.
- Cream the custard with a whisk.
- * Add a little bit of heavy cream if too thick to cream it.
- In a separate bowl, beat the egg whites until stiff peaks form.
- Fold the whites into the custard in three additions with a rubber spatula until completely incorporated.
- Assembly Preheat the oven to 180 C / 350 F.
- Pour the filling into the crust and level out.
- Place the individual strawberry halves on top of the filling.
- Bake for about 23 minutes for the centre to be creamy, OR bake several more minutes if you don't like a creamy texture.
- (* As ovens vary, check after 20 minutes have passed.)
- When cooled, dust with powdered sweetener (optional).
Nutrition
Calories: 440kcal
Originally posted 2019-02-20 18:39:10.
