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 most recently have a little time, I had been surfing on the web a few days ago. Looking for new, challenging tips, inspiring dishes that We have never used before, to treat my loved ones with. Searching for quite some time unfortunately could not discover any interesting stuff. Just before I thought to give up on it, I came across this scrumptious and simple dessert by chance. The dessert seemed so yummy on its photo, that required rapid action.
It was simple enough to imagine the way it’s created, its taste and how much my husband will probably love it. Actually, it is very simple to please the guy in terms of treats. Anyways, I got into the site: Suncakemom and then used the detailed instuctions that had been combined with great photographs of the method. It just makes life rather easy. I could suppose it is a slight inconvenience to take snap shots down the middle of cooking in the kitchen because you most often have sticky hands thus i highly appreciate the time and energy she placed in to build this post .
With that said I am encouraged to present my own, personal dishes in a similar fashion. Many thanks for the thought.
I was tweaking the initial recipe to make it for the taste of my loved ones. I must mention it was an incredible outcome. They loved the flavour, the thickness and loved having a treat such as this in the midst of a stressful workweek. They basically demanded more, more and more. Thus next time I am not going to make the same miscalculation. I am likely to multiply the volume .
You can find the original keto custard recipe and more at 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.