Custards aren’t high pinnacle of culinary art but sole heart of plain pleasures. Made from various ingredients through different techniques to perfection.
As I recently have a little time, I had been surfing on the web yesterday. On the lookout for new, fascinating tips, inspirational meals that I have never tried before, to surprise my family with. Looking for quite some time but couldn’t find lots of interesting things. Just before I wanted to give up on it, I came across this fabulous and easy dessert simply by chance on Suncakemom. The dessert seemed so yummy on its photos, it called for immediate actions.
It absolutely was simple enough to imagine the way it is created, how it tastes and just how much my hubby is going to love it. Mind you, it is rather easy to keep happy the guy when it comes to cakes. Anyhow, I got into the page and then followed the comprehensive instuctions which were coupled with superb photographs of the task. It really makes life much easier. I can imagine that it is a slight inconvenience to take pics in the midst of baking in the kitchen as you most often have gross hands so I really appreciate the effort and time she devote to build this post .
With that said I’m encouraged to present my very own formulas in a similar fashion. Many thanks the idea.
I had been tweaking the original mixture to make it for the taste of my family. Need to mention it had been a great outcome. They enjoyed the flavor, the thickness and loved getting a sweet like this in the midst of a hectic week. They quite simply demanded even more, many more. Thus the next occasion I’m not going to make the same miscalculation. I am gonna twin the amount to get them delighted.
The keto custard recipe is provided by SunCakeMom
Egg custard:
Pour milk into a big saucepan and heat it up on medium while stirring it frequently to avoid burning down.
Add the vanilla extract or vanilla bean. Beans need to be removed later.
Bring milk to 175°F / 80°Then leave it in low heat to simmer.
Meanwhile break and separate eggs. Egg whites in one bowl yolks in another one. Only yolks will be used so keep whites in the fridge for another recipe.
Whisk yolks with agave syrup until light yellow.
Pour a cup of warm milk into the yolk while mixing it continuosly.
Stir until getting an even mixture.
Pour the milk and yolk mixture into the hot milk and stir as fast as possible until it thickens.
Let it cool down and keep it in the fridge until served.
