Sugar Free & Keto Custard Recipe

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 lately have some time, I had been searching on the internet the other day. Looking to find new, fascinating tips, inspirational meals that I’ve never tried before, to amaze my family with. Searching for quite some time yet could not find too many interesting stuff. Just before I wanted to give up on it, I came across this scrumptious and simple dessert simply by accident over Suncakemom. It seemed so delightful on its photo, that called for urgent action.

It absolutely was not so difficult to imagine how it is made, its taste and how much boyfriend will enjoy it. Actually, it is very easy to please the man when it comes to desserts. Yes, I’m a lucky one. Or possibly he is.Anyways, I got into the website and simply used the step-by-step instuctions which were combined with great images of the task. It just makes life less difficult. I can imagine that it is a bit of a effort to take photos in the midst of cooking in the kitchen as you usually have sticky hands therefore i really appreciate the time and effort she put in for making this post .

With that in mind I am empowered presenting my own formulas similarly. Appreciate your the idea.

I had been tweaking the initial mixture create it for the taste of my family. I must tell you it had been a great outcome. They enjoyed the flavour, the consistency and enjoyed getting a sweet like this in the middle of a lively workweek. They ultimately demanded lots more, more and more. Hence next time I’m not going to make the same miscalculation. I am going to double the quantity .

All credit from keto custard recipe goes to 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.