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 browsing on the internet the other day. In search of fresh, interesting tips, inspirational recipes that I’ve never used before, to astonish my family with. Looking for quite some time but could not discover any interesting stuff. Just before I wanted to give up on it, I stumbled on this delightful and easy dessert simply by chance. It seemed so delicious on its image, that required fast action.
It absolutely was not difficult to imagine the way it is created, how it tastes and how much my husband will probably want it. Actually, it is very simple to please the man when it comes to treats. Anyways, I got into the website: Suncakemom and simply used the simple instuctions that were accompanied by great photographs of the procedure. It just makes life quite easy. I can imagine that it’s a slight hassle to shoot snap shots in the middle of cooking in the kitchen as you will often have gross hands so I really appreciate the time and energy she put in to build this blogpost .
With that in mind I am encouraged to present my own, personal recipes in a similar fashion. Thanks for the concept.
I was fine tuning the main recipe create it for the taste of my family. I must say it had been an incredible outcome. They prized the flavor, the thickness and enjoyed getting a delicacy such as this in the middle of a lively workweek. They quite simply requested lots more, more and more. So next time I am not going to commit the same miscalculation. I’m going to twin the volume .
keto custard was first invented by SunCakeMom
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.