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 currently have a little time, I had been surfing on the web a few days ago. Attempting to find fresh, interesting thoughts, inspirational dishes that We have never used before, to delight my family with. Hunting for quite some time yet couldn’t come across too many interesting stuff. Right before I wanted to give up on it, I came across this delightful and simple dessert simply by chance over Suncakemom. The dessert looked so fabulous on its image, it called for rapid actions.

It had been not so difficult to imagine how it is created, its taste and just how much boyfriend might want it. Actually, it is extremely simple to delight him when it comes to treats. Anyhow, I went to the page and used the precise instuctions which were combined with great photos of the process. It just makes life much easier. I could suppose it is a slight hassle to shoot pics in the midst of baking in the kitchen as you may ordinarily have gross hands so I genuinely appreciate the effort and time she devote for making this post .

With that in mind I’m inspired presenting my own, personal dishes in a similar fashion. Many thanks for the idea.

I had been fine tuning the initial recipe to make it for the taste of my loved ones. Need to mention that it was a terrific success. They enjoyed the flavour, the thickness and loved getting a treat such as this in the midst of a lively workweek. They basically demanded more, many more. So next time I’m not going to commit the same mistake. I’m likely to multiply the volume to get them pleased.

There are more keto custard at 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.

Leave a Reply

Your email address will not be published. Required fields are marked *