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 was surfing on the internet the other day. Attempting to find new, stirring ideas, inspirational meals that We have never tested before, to astonish my loved ones with. Looking for quite some time yet could not find lots of interesting stuff. Right before I wanted to give up on it, I discovered this fabulous and simple treat simply by accident over Suncakemom. It seemed so fabulous on its photos, that called for immediate actions.

It was easy to imagine just how it is made, its taste and how much my husband might like it. Actually, it is rather simple to please the guy when it comes to cakes. Yes, I’m a lucky one. Or possibly he is.Anyway, I got into the website and followed the precise instuctions that were coupled with great shots of the operation. It just makes life much simpler. I can suppose it is a bit of a hassle to shoot pics in the midst of cooking in the kitchen as you may ordinarily have gross hands so I sincerely appreciate the commitment she devote for making this blogpost and recipe easily implemented.

With that in mind I’m encouraged presenting my own, personal recipes similarly. Many thanks for the concept.

I was tweaking the initial mixture create it for the taste of my family. I have to tell you that it was an incredible success. They loved the flavour, the structure and loved getting a sweet like this during a busy week. They basically wanted more, many more. Thus next time I’m not going to commit the same mistake. I’m gonna double the quantity to get them happy.

There are more keto custard recipe at 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.