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 a little time, I had been surfing on the internet last week. In search of new, fascinating thoughts, inspiring recipes that I’ve never tried before, to treat my loved ones with. Searching for quite some time unfortunately could not find lots of interesting things. Just before I wanted to give up on it, I discovered this fabulous and easy treat by chance. It seemed so delicious on its photo, it called for rapid actions.
It had been simple enough to imagine the way it is created, its taste and how much my husband might want it. Mind you, it is extremely easy to keep happy the man when it comes to cakes. Anyways, I got into the site: Suncakemom and used the simple instuctions that had been coupled with wonderful photographs of the method. It really makes life faster and easier. I can suppose it is a slight effort to take snap shots in the middle of cooking in the kitchen as you normally have gross hands and so i sincerely appreciate the commitment she placed in to build this blogpost .
Having said that I am empowered to present my very own dishes in a similar way. Many thanks for the concept.
I was fine tuning the initial recipe to make it for the taste of my loved ones. I’ve got to tell you it turned out an incredible success. They loved the taste, the overall look and enjoyed getting a sweet like this in the midst of a busy week. They quite simply wanted even more, a lot more. Hence the next occasion I’m not going to make the same mistake. I am going to double the quantity to keep them delighted.
keto custard recipe first published on 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.