Old Fashioned Beef Suet and Vanilla Bean Custard Pots

Chop the beef kidney suet into fine pieces and melt it slowly in a saucepan over low heat until completely liquid. Strain through a fine-mesh sieve to remove any cracklings and measure out 80 ml of clear fat, keeping it warm but not hot.

Slice the half vanilla bean pod lengthwise and scrape out the seeds with the back of a knife. In a small saucepan, combine the water, vanilla seeds, vanilla pod, and erythritol. Simmer gently for 2 minutes to dissolve the sweetener and infuse the vanilla flavor, then remove the pod.

In a heatproof bowl, whisk the egg yolks with the sea salt until pale and slightly thickened. Gradually drizzle the warm vanilla-sweetened water into the yolks while whisking constantly to temper them.

Slow-drizzle the warm liquid beef suet into the yolk mixture in a thin, steady stream while whisking vigorously to form a thick, glossy emulsion.

Divide the emulsion between two small ramekins. Set the ramekins into a deep baking pan and fill the pan with hot water halfway up the sides of the ramekins. Bake at 150 degrees Celsius for 15 to 18 minutes until the edges are set but the center still jiggles slightly.

Remove the pots from the water bath and let them cool for 5 minutes. Serve warm to appreciate the smooth texture of the suet-infused custard.