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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.
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Equipment

  • Airfreyer
  • Small bowl

Ingredients

  • 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

Instructions

  • 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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Course; Airfryer / Dessert