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 some time, I had been browsing on the web yesterday. In search of new, interesting tips, inspiring meals that I’ve never tested before, to impress my family with. Searching for quite some time but couldn’t find any interesting things. Right before I wanted to give up on it, I came upon this scrumptious and easy dessert by chance on Suncakemom. It looked so delightful on its photos, that required prompt action.
It was easy to imagine the way it’s made, how it tastes and how much my husband might like it. Mind you, it is rather simple to please the man when it comes to desserts. Yes, I am a blessed one. Or maybe he is.Anyhow, I got into the site and then used the precise instuctions which were combined with superb graphics of the operation. It really makes life less difficult. I could suppose it is a bit of a inconvenience to shoot photographs down the middle of baking in the kitchen because you usually have sticky hands therefore i sincerely appreciate the time and effort she placed in for making this post .
That being said I’m encouraged to present my very own formulas in the same way. Thanks for the concept.
I was fine tuning the original recipe create it for the taste of my loved ones. I must mention it absolutely was a terrific success. They loved the flavor, the structure and enjoyed getting a delicacy such as this in the midst of a stressful workweek. They quite simply demanded lots more, a lot more. Thus the next time I’m not going to commit the same miscalculation. I’m likely to multiply the volume to keep them delighted.
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.