Loco Coco Rum Custard
Taste a bite of vacation with this deliciously rich custard. The rum extract gives a little nod to the tropical coconut drink you’d have while sitting poolside.
Equipment
Ingrediënten
- 4 large egg yolks
- ¼ cup powdered erythritol
- 1 teaspoon rum extract
- ⅛ teaspoon salt
- 380 grams sugar-free coconut cream
- ¼ cup thickened cream
Instructies
- In a small bowl, whisk together egg yolks, erythritol, rum extract and salt.
- Set aside.
- In a medium saucepan, heat coconut cream and thickened cream over medium-low heat for 5 minutes to a low simmer.
- Whisk a spoonful heated cream mixture into egg mixture to temper eggs, then slowly whisk egg mixture into saucepan with remaining thickened cream.
- Remove pan from heat and evenly distribute mixture among four ungreased custard ramekins.
- Preheat air fryer at 180°C for 3 minutes.
- Place two ramekins in air fryer basket.
- Cook for 7 minutes.
- Transfer to a cooling rack and repeat cooking with remaining two ramekins.
- Allow ramekins to cool for 15 minutes, then refrigerate covered for at least 2 hours before serving.
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