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Lemon‑Vanilla Set Custard with Toasted Almond Crumble

4 ramekins · 4.7 g net carbs

4.7g Net carbs 28.8g Fat 7.4g Protein 305.7 kcal
Lemon‑Vanilla Set Custard with Toasted Almond 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 10 min  ·  total 30 min  ·  difficulty medium

Gelatin-set lemon-vanilla custard built from heavy cream, egg yolks and cream cheese is gently cooked and strained before chilling. The custard is warmed with erythritol, lemon juice and vanilla extract, then finished with bloomed unflavored gelatin and lemon zest. A skillet-toasted almond flour crumble made with butter and a portion of the erythritol is scattered over the set custard for texture. The custard firms enough to hold a clean spoonful after chilling and the crumble stays crisp on top when added just before serving.

Ingredients

  • heavy creamCream, Heavy
    100 g
  • cream cheeseCream cheese, Regular, plain
    85 g
  • egg yolksEgg, Yolk, raw
    60 g
  • erythritol
    6 g
  • unflavored gelatinGelatins, Dry powder, unsweetened
    6 g
  • water
    40 g
  • lemon juiceLemon juice, Raw
    10 ml
  • lemon zestLemon peel, Raw
    2 g
  • vanilla extract
    2 g
  • almond flourFlour, Almond
    30 g
  • butterButter, Salted
    25 g
  • saltSalt, Table
    1 g

Equipment

  • saucepan
  • small skillet
  • fine-mesh sieve
  • ramekins
  • digital scale

Method

  1. Sprinkle the unflavored gelatin over the water in a small bowl and let it bloom for 5 minutes.
  2. Combine heavy cream, 20 grams of the erythritol and the salt in a saucepan and warm over medium heat to 70°C (158°F), stirring, about 3 to 5 minutes; do not boil — steam should appear at the pan edge.
  3. Whisk the egg yolks in a heatproof bowl. Add about 60 grams of the warm cream to the yolks in a slow stream while whisking to temper, then return the yolk mixture to the saucepan.
  4. Cook the combined mixture over low heat, stirring constantly, until it reaches 80°C (176°F) and slightly thickens, about 2 to 3 minutes, then remove from the heat.
  5. Add the cream cheese to the warm custard and whisk until fully smooth. Stir in the bloomed unflavored gelatin, lemon juice, lemon zest and vanilla extract until the gelatin is dissolved.
  6. Strain the custard through a fine-mesh sieve into a pitcher to remove any solids, then divide evenly among four ramekins. Let cool briefly at room temperature, then chill in the refrigerator until set, at least 2 hours.
  7. While the custard chills, make the crumble: reserve 10 grams of the erythritol for the crumble. Melt the butter in a small skillet over medium heat, add the almond flour and the reserved erythritol, and cook, stirring frequently, until the mixture turns golden and fragrant, 5 to 7 minutes. Transfer to a plate to cool and crisp.
  8. To serve, scatter the toasted almond crumble over each set custard and finish with a light pinch of lemon zest if desired.
Sprinkle the unflavored gelatin over the water in a small bowl and let it bloom for 5 minutes.

Tips

Pro tip

  • Soften cream cheese to room temperature or briefly warm it in the microwave in 5-second bursts to ensure a smooth custard.
  • Temper egg yolks by whisking in a few tablespoons of warm cream first to prevent cooking into curds.
  • Cool the crumble completely on a plate before sprinkling so it remains crunchy on the chilled custard.

Frequently asked questions

Can I use coconut flour instead of almond flour for the crumble?
Yes, but reduce the coconut flour amount and expect a drier texture. Coconut flour absorbs much more fat and moisture than almond flour, so use roughly one quarter to one third of the almond flour weight here and add a touch more butter to achieve the same crumb cohesion.
Can I replace cream cheese with plain yogurt?
Yes, but the custard will be looser and tangier when using plain yogurt. Plain yogurt adds more water and less fat than cream cheese, so the final set will be softer and may require an additional 1–2 grams of unflavored gelatin to reach the same firmness.
What if the custard does not set?
Make sure the unflavored gelatin was fully bloomed in water and fully dissolved into the warm custard. If it still fails to set, warm the custard gently, stir in an extra 2 grams of gelatin dissolved in 10 grams of warm water, then chill until firm.
Why is my custard grainy or curdled?
Graininess usually comes from overheating the egg yolks or adding hot liquid too quickly to them. Correct by always tempering the yolks with a few tablespoons of warm cream, cook the combined custard gently to about 80°C (176°F) while stirring, and strain through a fine-mesh sieve before adding gelatin.
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

4.7g Net carbs 12% 70% 18%
Net carbs Fat Protein
4.7 gNet carbs
7.4 gProtein
28.8 gFat
0.8 gFiber
305.7Calories

Electrolytes

Na231 mgSodium

91.8 g per ramekin

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Published 19 August 2026

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