Vanilla Custard with Crispy Pancetta

This Vanilla Custard with Crispy Pancetta features a creamy, low-carb custard topped with crunchy pancetta. Perfect for a healthy indulgence, it’s an easy recipe that blends rich vanilla sweetness with a savory, protein-packed twist.

Why You’ll Love This Recipe

This vanilla custard with crispy pancetta is a unique, healthy dessert that combines the silky, low-carb richness of vanilla custard with the salty crunch of pancetta, making it perfect for keto or adventurous eaters. Easy to prepare and impressively flavorful, it’s ideal for a special treat or gathering. Packed with protein and a delightful savory-sweet contrast, it offers a guilt-free indulgence that redefines dessert creativity.

Recipe Tips and Tricks

• Cook Pancetta Crispy: Render fat fully for a crunchy topping.
• Whip Cream Gently: Avoid overmixing for a smooth custard texture.
• Chill Thoroughly: Refrigerate until fully set for best results.
• Strain Custard: Remove any lumps for a silky finish.
• Adjust Sweetness: Taste and tweak erythritol as needed.
• Use Parchment: Prevents sticking during pancetta cooking.
• Check Doneness: Custard should jiggle slightly when done.
• Cool Before Serving: Enhances the custard-pancetta contrast.
• Serve Cold: Maximizes the creamy texture.
• Store Airtight: Keeps dessert fresh and prevents drying.

Yield: 6 servings

Vanilla Custard with Crispy Pancetta

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Creamy vanilla custard with crispy pancetta, healthy low-carb treat.

Prep Time 20 minutes

Cook Time 15 minutes

Additional Time 2 hours

Total Time 2 hours 35 minutes

Ingredients

• ¼ cup erythritol
• ¼ tsp xanthan gum (optional)
• 1 tbsp melted butter
• 1 tbsp vanilla extract
• 1 tsp olive oil (optional)
• 2 cups heavy cream
• 2 tbsp water
• 4 large egg yolks
• 4 oz diced pancetta
• pinch of sea salt

Instructions

1. Cook the Pancetta: Heat a skillet over medium heat, add a drizzle of olive oil (if using), and cook diced pancetta for 5-7 minutes until crispy. Drain on paper towels and set aside.
2. Prepare Custard Base: In a bowl, whisk egg yolks with erythritol until smooth. Add water and xanthan gum (if using), mixing well.
3. Heat Cream: In a saucepan, warm heavy cream, butter, and vanilla extract over medium heat until it begins to simmer, stirring occasionally.
4. Temper Eggs: Slowly pour a small amount of warm cream into the egg mixture, whisking constantly, then return all to the saucepan.
5. Cook Custard: Cook over low heat, stirring constantly, for 5-7 minutes until the mixture thickens enough to coat the back of a spoon. Remove from heat.
6. Strain Mixture: Pour custard through a fine sieve into a bowl to remove any lumps, then let it cool slightly.
7. Chill to Set: Divide custard into serving dishes, cover, and refrigerate for 2 hours until fully set.
8. Add Topping: Sprinkle crispy pancetta over the chilled custard just before serving.
9. Season Lightly: Add a pinch of sea salt on top for extra flavor, if desired.
10. Serve and Enjoy: Serve cold and savor this creamy, savory-sweet dessert!

Notes

• Cook pancetta until crispy to avoid greasiness; drain well.
• Temper eggs carefully to prevent curdling; stir custard constantly.
• Adjust sweetness to balance pancetta saltiness to your taste.
• Store leftovers promptly to maintain freshness.
• This recipe can be adapted for dairy-free or vegan diets with appropriate swaps.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 458Total Fat 45gSaturated Fat 25gTrans Fat 1gUnsaturated Fat 18gCholesterol 263mgSodium 119mgCarbohydrates 4gFiber 0gSugar 3gProtein 9g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

• Pancetta (4 oz): Diced, cooked crispy for savory topping.
• Heavy Cream (2 cups): Full-fat for rich custard consistency.
• Egg Yolks (4 large): Adds richness and binds the custard.
• Erythritol (¼ cup): Low-carb sweetener; adjust to taste.
• Vanilla Extract (1 tbsp): Pure vanilla enhances dessert notes.
• Butter (1 tbsp, melted): Unsalted, adds depth to custard.
• Sea Salt (pinch): Balances sweetness; use sparingly.
• Xanthan Gum (¼ tsp, optional): Thickens custard; use sparingly.
• Water (2 tbsp): Helps temper eggs for smooth mixing.
• Olive Oil (1 tsp, optional): For greasing the pan.

Variations and Substitutions

• Meat Swap: Use bacon or prosciutto for a different taste.
• Cream Swap: Substitute with coconut cream for dairy-free.
• Sweetener Swap: Replace erythritol with monk fruit or stevia.
• Egg Alternative: Use flax eggs for a vegan option.
• Butter Swap: Use ghee or coconut oil for dairy-free.
• Flavor Twist: Add a pinch of nutmeg or cinnamon.
• Thickener Swap: Use arrowroot powder instead of xanthan gum.
• Low-Sodium: Reduce or skip sea salt based on pancetta saltiness.

Storage Options

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze in portions for up to 1 month; thaw in fridge.
• Reheating: Not applicable; serve chilled.

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Until you can read, Spiced Lamb Baklava