2cups / 500 ml coconut cream
5egg yolks large
1/3 cup / 40g powdered erythritol
1 vanilla bean pods or 2 tsp vanilla extract
- Split the vanilla bean in half and scrape out the seeds. Place the seeds in a mixing bowl and set aside.
- Heat the coconut cream and the vanilla bean pod in a saucepan over a medium heat. Wait until the coconut cream simmers and the first bubbles begin to form on the top. Do not boil! Take off the heat and let cool for about 15 minutes. (If you are using vanilla extract instead of the vanilla bean, add it now.)
- Add the egg yolks and the powdered erythritol to the mixing bowl with the vanilla bean seeds. Blend with an electric mixer for 2-3 minutes until the eggs are pale, frothy and double the size.
- Slowly add the (lukewarm) coconut cream to the egg yolk mix, stirring continuously.
- Heat the oven to 160 Celsius / 325 Fahrenheit.
- Pour the custard mix into ramekins and place the ramekins into a casserole dish. Fill the casserole with boiled water that should reach half-way up the ramekins. This helps the custard to bake evenly and prevents splitting.
- Bake for about 40 minutes until the tops are set and very lightly browned, but the centres are still jiggly.
- Remove from the oven and cool to room temperature, then chill in the fridge until serving.