Imagine cracking through a thin, burnished caramel crust to reach a trembling, silky custard scented with orange blossom water and swirled with nutty tahini. This one-skillet Turkish egg custard draws inspiration from kazandibi — the legendary scorched-bottom milk pudding of Istanbul — and reimagines it as a rich, keto-friendly dessert that needs nothing more than a single skillet and forty minutes of your time. The crushed pistachios scattered across the top add a jewel-toned crunch that makes every spoonful feel like something you would find in a centuries-old Turkish patisserie.

With 49 grams of fat and only 5 grams of net carbs per serving, this custard is a dream for anyone following a ketogenic diet. Eggs and heavy cream form the protein-rich, high-fat base, while cream cheese lends that impossibly dense, creamy texture. The erythritol caramel on the bottom of the skillet gives you the bittersweet depth of traditional caramelized sugar without a single gram of impact carbs.

This is the kind of dessert you can pull together on a weeknight when a craving strikes, or serve proudly after a dinner party. The one-skillet method means minimal cleanup, and the custard can be made ahead and chilled for even better flavor. It slices beautifully once cooled, making it ideal for portioning out over several days.

Ingredients (serves 4)

For the caramel base:

  • 2 tablespoons (28g) unsalted butter
  • 2 tablespoons (24g) granulated erythritol
  • 1 tablespoon (15g) tahini
  • Pinch of flaky sea salt

For the custard:

  • 6 large eggs, at room temperature
  • 1 cup (240ml) heavy whipping cream
  • 4 ounces (113g) full-fat cream cheese, softened
  • ¼ cup (48g) powdered erythritol
  • 1 tablespoon (15g) tahini
  • 1 teaspoon orange blossom water
  • ½ teaspoon pure vanilla extract
  • ⅛ teaspoon ground cardamom

For the topping:

  • 2 tablespoons (16g) shelled pistachios, roughly crushed
  • Light dusting of ground cinnamon

Instructions

  1. Preheat your oven to 325°F (160°C) and position a rack in the center. You want gentle, even heat for a custard this delicate.

  2. Make the caramel base. Place an 8- or 9-inch oven-safe skillet (cast iron works beautifully) over medium-low heat. Add the butter and let it melt completely, swirling the pan. Sprinkle the granulated erythritol evenly across the butter and cook for 2 to 3 minutes, stirring gently with a silicone spatula, until the erythritol dissolves and the mixture turns a light amber color and smells nutty. Stir in the 1 tablespoon of tahini and the pinch of sea salt until smooth. Remove the skillet from the heat and tilt it to coat the entire bottom evenly. Set aside while you prepare the custard.

  3. Blend the custard. In a large mixing bowl, whisk the eggs vigorously for about 30 seconds until well combined and slightly frothy. Add the heavy cream and whisk until smooth. In a separate small bowl, mash the softened cream cheese with the powdered erythritol using a fork until no lumps remain — this takes about a minute of steady pressing and stirring. Scrape this mixture into the egg-cream bowl and whisk thoroughly until completely incorporated. Add the remaining 1 tablespoon of tahini, the orange blossom water, vanilla extract, and ground cardamom, and whisk once more until the batter is silky and uniform.

  4. Pour the custard gently over the caramel base in the skillet. Use the spatula to nudge any stubborn cream cheese lumps smooth. The custard should fill the skillet to about ¾ inch deep.

  5. Bake for 25 to 30 minutes until the custard is set around the edges but still has a gentle wobble in the very center — like a panna cotta that trembles when you tap the pan. The residual heat will finish setting it. If the top starts to brown before the center sets, tent loosely with aluminum foil.

  6. Cool in the skillet on a wire rack for at least 20 minutes. The custard will firm up beautifully as it cools. For the cleanest slices and richest flavor, refrigerate for at least 2 hours or overnight.

  7. Finish and serve. Scatter the crushed pistachios over the top and dust lightly with ground cinnamon. To serve, run a thin knife around the edge and either spoon portions directly from the skillet or invert onto a plate to reveal the glossy caramel layer underneath. Serve chilled or at cool room temperature.

Nutrition per Serving

Nutrient Amount
Calories ~523 kcal
Fat ~49g
Protein ~15g
Total Carbs ~6g
Fiber ~1g
Net Carbs ~5g

Nutrition is approximate and calculated based on the stated ingredients. Erythritol is excluded from net carb and calorie counts, as it has a glycemic index of zero.

Tips & Variations

Don't skip softening the cream cheese. Cold cream cheese creates lumps that no amount of whisking will fully smooth out. Set it on the counter 30 minutes before you begin, or microwave it in 10-second bursts until pliable. A perfectly smooth custard depends on this step.

Orange blossom water varies wildly by brand. Some brands are extremely concentrated while others are mild. Start with ½ teaspoon, taste the raw batter, and add more to your preference. If you cannot find orange blossom water, rose water is a gorgeous Mediterranean alternative — use the same amount.

Erythritol caramel behaves differently than sugar caramel. It will not darken as dramatically and can sometimes recrystallize as it cools. To minimize this, keep the heat low and stir constantly. The tahini and butter help keep the caramel smooth and prevent graininess. If your caramel does crystallize slightly, the custard baked on top will soften it again in the oven.

Store leftovers covered in the fridge for up to 4 days. The custard actually improves overnight as the flavors meld and the texture becomes even denser and more luxurious. Let it sit at room temperature for 10 minutes before serving for the best flavor, or enjoy it cold — both ways are traditional in Turkish cuisine.

Swap pistachios for other keto-friendly nuts. Toasted slivered almonds or chopped walnuts work beautifully and have slightly fewer carbs per tablespoon. You could also add a tablespoon of toasted sesame seeds alongside the nuts for an extra layer of nuttiness that echoes the tahini in the custard.

Frequently Asked Questions

Can I use a different keto sweetener instead of erythritol?
Absolutely. Allulose is an excellent choice for the caramel base because it caramelizes and behaves almost identically to sugar — it will give you a deeper amber color and smoother texture than erythritol. For the custard itself, any powdered keto sweetener blend (monk fruit–erythritol or stevia–erythritol) works well. Just be sure to check the sweetness conversion, as some blends are sweeter than pure erythritol. Avoid using liquid stevia alone, as it will not provide the bulk needed for the custard's structure.
What if I do not have an oven-safe skillet?
You can make the caramel in any small saucepan, pour it into the bottom of an 8-inch round cake pan or oven-safe baking dish, and then pour the custard mixture on top. The result will be identical — you just lose the romance of the one-skillet presentation. If using a glass dish, add 5 minutes to the bake time, as glass heats more slowly than cast iron. You could also use a deep 9-inch pie dish in a pinch.
How long does this custard keep, and can I freeze it?
Covered in the refrigerator, this custard stays perfectly fresh for up to 4 days. The caramel base may soften further over time, which is actually delicious — it becomes an almost sauce-like layer. Freezing is not recommended for this recipe. Egg custards tend to become grainy and weep liquid when thawed, which would ruin the silky texture that makes this dessert special.
How can I make this dairy-free for vegan keto?
Replace the heavy cream with full-fat coconut cream (the thick portion from a chilled can). Swap the cream cheese for a vegan cream cheese alternative — brands like Kite Hill or Miyoko's work well and keep carbs low. Use coconut oil in place of the butter for the caramel. The eggs are essential to the custard's structure, so for a fully vegan version you would need to use a combination of silken tofu and agar-agar, which creates a different but still lovely set pudding. At that point, it becomes a different recipe entirely.
Why does my custard have small bubbles or a rubbery texture?
This almost always means the oven temperature was too high. Egg custards need gentle heat — 325°F (160°C) is the sweet spot. If your oven runs hot, drop to 300°F (150°C). Another common cause is over-whisking, which incorporates too much air. Whisk the eggs just until combined, not until frothy. Finally, make sure you pull the custard when the center still wobbles slightly. It will continue to set as it cools. An overcooked custard turns rubbery, while a properly set one should tremble like silk when you nudge the pan.