500 ml fresh cream
6 egg yolks
2 tbsp xylitol/erythritol
2 tsp vanilla paste
1 pinch Himalayan salt


Put the cream, salt and vanilla paste into a saucepan. Beat the egg yolks and sweetener together in a bowl. Heat the cream. Pour four ladles one by one into the egg mixture whisking continuously to temper the eggs. Pour the egg mixture into the saucepan and stir continuously until it thickens and coats the back of a spoon. Keep the heat on a low to medium heat while thickening the custard. The custard thickens quickly to the perfect consistency. To test if the custard is thick enough, run your finger down the back of the spoon.

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