Chef Big DA technical fusion of French pastry technique and backyard smoke. This keto-friendly custard utilizes cold-smoke infusion and a blowtorch finish for a stunning contrast in textures.
In a heavy copper saucier, whisk together heavy cream, monk fruit, and vanilla bean seeds over medium-low heat until it reaches a slight simmer. Do not boil.
Watch the viscosity; you want it to coat the back of a spoon.
In a separate bowl, temper the egg yolks by slowly whisking in a small amount of the warm cream mixture, then combine everything back into the saucier.
Go slow to avoid curdling the proteins.
Pour the custard mixture into individual ramekins. Place ramekins in a deep baking dish filled halfway with hot water (bain-marie).
The water bath ensures an even thermodynamic curve.
Bake at 300°F (150°C) until the edges are set but the center still has a slight wobble.
The wobble is non-negotiable for texture.
Remove from oven and let cool. Once at room temperature, place the ramekins inside a cold smoker or a grill set for cold-smoking using hickory chips. Smoke for 20 minutes to infuse the lipids.
Keep the temperature under 90°F during this phase to prevent melting.
Chill in the refrigerator for at least 4 hours. Just before serving, sprinkle a thin layer of granulated monk fruit on top and use a culinary torch to caramelize until a dark, smoky 'bark' forms.
A stunning crack when the spoon hits it is the goal.
The key here is the 'Bark' on the custard. By using a torch or a high-heat broiler after the smoke, you create a Maillard reaction that plays beautifully with the hickory notes. Use a high-quality, high-fat heavy cream to ensure the emulsion holds during the smoking process. This is keto-friendly high-protein decadence.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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