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Baked Cardamom-Vanilla Cream Cheese Custards with Toasted Walnut Crumble

4 ramekins · 4.8 g net carbs

4.8g Net carbs 43.6g Fat 9.5g Protein 454.7 kcal
Baked Cardamom-Vanilla Cream Cheese Custards with Toasted Walnut Crumble

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This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

4 ramekins  ·  prep 20 min  ·  cook 40 min  ·  total 1 hr  ·  difficulty hard

Baked cream cheese custards are gently set with egg and heavy cream and scented with vanilla extract and cardamom. A toasted walnut and almond flour crumble, bound with butter and a touch of erythritol, is cooked until fragrant and sprinkled over the chilled custards. The custards are baked in a water bath at 325°F so the edges set while the centers remain silky. A final chill firms the centers to a spoonable texture while the nut crumble stays crisp on top.

Ingredients

  • cream cheeseCream cheese, Regular, plain
    200 g
  • heavy creamCream, Heavy
    120 ml
  • eggEgg, Whole, raw
    2 each
  • erythritol
    40 g
  • vanilla extract
    4 g
  • cardamomSpices, Cardamom
    1 g
  • saltSalt, Table
    1 g
  • walnutsWalnuts, Nuts, English, halves, raw
    40 g
  • almond flourFlour, Almond
    20 g
  • butterButter, Salted
    20 g

Equipment

  • ramekins
  • deep baking pan
  • 12-inch skillet
  • fine-mesh sieve
  • wire rack

Method

  1. Preheat the oven to 160°C (325°F). Place a kettle of water on to heat for the water bath.
  2. Make the walnut crumble: warm a 12-inch skillet over medium heat, add walnuts, almond flour, half the erythritol and butter, and toast while stirring for 6 to 8 minutes until golden and aromatic. Transfer the mixture to a plate to cool, then break into a coarse crumble.
  3. Whisk the custard base: in a bowl, beat cream cheese with the remaining erythritol until smooth, then whisk in vanilla extract, cardamom and salt until combined.
  4. Add eggs one at a time, whisking each in until incorporated, then slowly whisk in heavy cream until the mixture is homogeneous. Pass the mixture through a fine-mesh sieve into a measuring cup or bowl to remove any lumps.
  5. Divide the strained custard evenly among four ramekins. Set the ramekins in a deep baking pan and pour hot water into the pan until it reaches halfway up the sides of the ramekins to form a water bath.
  6. Bake at 160°C (325°F) for 35 to 40 minutes, or until the edges are set and the centers still have a slight wobble when nudged.
  7. Carefully remove the baking pan from the oven, lift the ramekins out of the water bath and place them on a wire rack to cool for about 30 minutes. Then chill in the refrigerator until the centers are firm enough to hold a spoonable shape, about 90 minutes.
  8. Just before serving, scatter the toasted walnut and almond crumble over each chilled custard and serve the ramekins chilled or at cool room temperature.
Preheat the oven to 160°C (325°F). Place a kettle of water on to heat for the water bath.

Tips

Pro tip

  • Bring cream cheese to room temperature before mixing to avoid lumps when whisking with heavy cream and eggs.
  • Pass the custard base through a fine-mesh sieve into the ramekins to ensure an ultra-smooth surface.
  • Toast the walnut crumble over medium heat and watch closely—nuts go from fragrant to burned in a minute or two.

Frequently asked questions

Can I use pecans instead of walnuts in the crumble?
Yes. Pecans can replace walnuts without changing the method; they toast slightly faster and yield a softer crunch, so shorten the toasting time by one to two minutes and remove from heat as soon as they become aromatic.
What can I use instead of erythritol for sweetening?
Monk fruit sweetener or stevia from the pantry can be used instead; because they are sweeter by weight than erythritol, start with a smaller amount and adjust to taste before pouring the custard into the ramekins.
Why did the custard develop tiny curdled bits or look grainy?
Graininess usually means the mixture was overworked or the eggs were exposed to too-high heat. To correct this, strain the custard base through a fine-mesh sieve before baking and bake in a water bath at the stated temperature to keep the heat gentle.
Why is the center still too jiggly after chilling?
If the center remains overly loose, the custards likely needed a few more minutes in the oven. Return the ramekins to the water bath and bake an additional 5 to 8 minutes at 325°F until the centers hold a slight wobble, then cool and chill again.
How should I store this?
Refrigerate it right away, at 40°F (4°C) or below, and keep it there until it is served. Because a raw or dairy-based dish keeps only as long as its shortest-lived ingredient, follow the storage guidance on those ingredients’ own packaging rather than a single figure for the finished dish. USDA FoodKeeper publishes per-ingredient storage times; nothing here is a measurement of this specific recipe.

Per ramekin

Primary macros

4.8g Net carbs 8% 75% 16%
Net carbs Fat Protein
4.8 gNet carbs
9.5 gProtein
43.6 gFat
1.1 gFiber
454.7Calories

Electrolytes

Na352 mgSodium

136.8 g per ramekin

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Published 19 August 2026 · updated 20 August 2026

Nutrition computed from USDA FoodData Central, from the matched food records — never estimated by a model. How we compute these numbers.