Spiced Eggnog Custard with Maple-Bacon Glazed Ham Steak

This OMAD meal for one is perfectly balanced to provide maximum satiety and holiday cheer.

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Prep Time 10

Cook Time 35

Total Time 45

Servings: 1 person

Course: Dessert, Main Course

Cuisine: American

Calories: 950

Ingredients Equipment Method Notes

Ingredients

Spiced Eggnog Custard Component

1/2 cup Heavy Whipping Cream - Full-fat unsweetened
1 whole Large Egg - Room temperature is best
2 tbsp Erythritol/Monk Fruit Sweetener Or to taste
1/2 tsp Vanilla Extract - Pure extract
1/4 tsp Ground Nutmeg - Freshly grated if possible
Pinch Ground Cinnamon
Tiny Pinch Ground Cloves - Pungent use sparingly

Maple-Bacon Glazed Ham Steak Component

5 oz Thick-Cut Bone-In Ham Steak - Approx. 1/2-inch thick
1 tbsp Bacon Fat or Butter - For searing
1 tbsp Sugar-Free Maple Syrup - High-quality keto syrup
1/2 tsp Dijon Mustard - Adds acidity/balance

Garnish Component

1 tbsp Pecans chopped - For texture/fat
Pinch Extra Nutmeg/Cinnamon - For dusting

Equipment

Mixing bowl (small)
Whisk
Measuring spoons and cup
Ramekin (6-inch, oven-safe)
Small, high-sided baking dish
Small pot or kettle (for boiling water)
Small skillet (8–10 inch)
Spatula (or tongs)
Wire cooling rack

Method

Instructions

Pre-Prep: Get Your Oven Hot

Preheat: Set your oven to 325°F (160°C).
Place a small, 6-inch oven-safe ramekin into a small, high-sided baking dish (this will be your bain-marie).
Boil a kettle of water.

Step 1: The Eggnog Custard Base

Whisk: In a mixing bowl, combine the heavy cream, large egg, sweetener, vanilla extract, nutmeg, cinnamon, and cloves. Whisk gently, just until everything is combined and uniform in color, but do not create foam. We want a silky, smooth custard.
Pour & Set: Pour the custard mix into the waiting ramekin. Place the baking dish (with the ramekin inside) into the oven on the middle rack. Carefully pour the boiling water into the baking dish, ensuring the water level comes up at least halfway to the side of the ramekin. This is the bain-marie technique.
Bake: Bake for 25–30 minutes. The custard is done when the edges are set, but the very center (about the size of a quarter) still has a slight jiggle. Remove the ramekin from the water bath and set it on a wire rack to cool slightly while you cook the ham.

Step 2: The Maple-Bacon Glazed Ham

Sear: Heat a small skillet over medium-high heat with the bacon fat or butter. Once shimmering, place the ham steak in the skillet and sear for 3–4 minutes per side until it develops a nice, golden-brown crust.
Glaze: In the last minute of cooking, whisk together the sugar-free maple syrup and Dijon mustard. Pour this glaze over the ham steak, tilting the pan and using a spatula to baste the ham until the glaze thickens slightly and coats the meat. Remove from heat.

Step 3: Plate and Enjoy

Plating: On your plate, place the savory, glazed ham steak first. Carefully place the hot ramekin of Spiced Eggnog Custard next to it.
Garnish: Dust the top of the warm custard with an extra pinch of cinnamon and sprinkle the chopped pecans over the ham steak.
Serve Hot: Enjoy this complete, satisfying OMAD meal immediately.

Notes

✨ Marco’s Ingredient Swaps & Deep Dive

Ingredient Swaps: Keepin' It Keto

Dairy-Free: Swap the heavy cream for full-fat canned coconut cream (the solid part) for a similar richness.

Protein: If ham isn't your jam, use a 5 oz bone-in pork chop, seared and finished with the maple-bacon glaze.

Sweetener: You can substitute erythritol/monk fruit with allulose for an even smoother custard texture, as it dissolves beautifully.

👨‍🍳 Marco’s Recipe Deep Dive

1. Technique Spotlight: The Magic of the Bain-Marie

The Bain-Marie, or "water bath," is a technique beloved by French pastry chefs and, honestly, anyone who wants a silky, restaurant-quality custard.

Why it Matters: When you bake custard directly, the outside edges cook and set too quickly while the center is still liquid. This results in a tough, rubbery, or curdled edge texture. The bain-marie provides gentle, even, consistent heat.2 The maximum temperature the water can reach is boiling point (about 212{F}), but the steam is what truly conducts the heat evenly across the sides and bottom of the ramekin.

Sensory Cues: You'll smell the warming spices (nutmeg and cinnamon) permeating the kitchen, and you’ll see the surface of the custard begin to look dry and matte around the edges.

Common Beginner Mistake: Not using boiling water. If you use cold water, the oven has to waste time heating the large water bath, leading to a long, inconsistent cook. Start with boiling water!

How to Do It Correctly: Use a high-sided baking dish. Pour the boiling water in after placing the dish/ramekin in the oven—this prevents sloshing/burning yourself. The custard should have a perfect, slight jiggle in the very center when you pull it out. It will continue to cook and set via residual heat on the countertop.

2. Ingredient Spotlight: The Unsung Hero, Nutmeg

When I was a boy, my uncle would grate fresh nutmeg into our holiday drinks—that warm, pungent aroma is Christmas itself! Nutmeg is a tropical spice originating from the Banda Islands in Indonesia, known as the Spice Islands.

Global Culinary Insight: Nutmeg, alongside cloves and mace (which comes from the same seed!), was one of the most valuable commodities in the 17th century, driving global exploration and colonization.4 It appears in Dutch, Indian, and Caribbean cuisines—from savory sauces and spice blends to its famous use in eggnog.

What Makes it Special for Keto/OMAD: Beyond its incredible, warming flavor, nutmeg is a highly concentrated flavor driver. In OMAD, we use it to make a small, nutrient-dense meal feel rich, complex, and celebratory without adding any calories or carbs to speak of. It transforms plain cream and egg into "eggnog."

Transformation: It elevates this simple custard from a plain baked cream to a holiday event.

3. Extra Chef Insight: Flavor Harmony—The Sweet & Savory Dance

The core of this OMAD plate is the marriage of two completely different flavor profiles: sweet/spiced (custard) and salty/umami/tangy (glazed ham). We achieve a blissful flavor balance by adding a secret weapon: Dijon Mustard to the ham glaze.

While the ham provides salt and umami (savory flavor), the Maple-Bacon Glaze supplies a hint of sweetness. The small addition of Dijon Mustard provides the critical acidic counterpoint. Acid cuts through the richness of both the high-fat ham and the heavy cream in the custard. The complexity of the warm spices in the custard then ties the two seemingly separate dishes together into a single, cohesive, celebratory meal. This balancing act ensures every bite is interesting and prevents palate fatigue, making your large OMAD meal joyful from start to finish.