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 some time, I had been searching on the internet yesterday. In need of new, intriguing tips, inspiring dishes that I’ve never used before, to delight my loved ones with. Searching for quite some time but couldn’t come across too many interesting stuff. Right before I thought to give up on it, I came across this fabulous and easy treat simply by chance over Suncakemom. It seemed so mouth-watering on its photos, that called for quick actions.

It had been not so difficult to imagine just how it’s made, how it tastes and just how much my hubby will like it. Mind you, it is rather easy to impress him when it comes to cakes. Yes, I am a blessed one. Or maybe he is.Anyways, I went to the blog and then followed the precise instuctions that have been combined with impressive graphics of the task. It just makes life much simpler. I could imagine that it’s a slight effort to take photos in the midst of baking in the kitchen as you may normally have sticky hands so that i highly appreciate the commitment she devote to build this blogpost and recipe conveniently followed.

With that said I’m empowered to present my very own dishes in a similar fashion. Many thanks the concept.

I had been tweaking the main recipe to make it for the taste of my loved ones. I have to mention that it was an incredible outcome. They enjoyed the flavor, the overall look and loved having a sweet such as this in the midst of a busy week. They basically asked for even more, a lot more. Thus the next occasion I am not going to make the same mistake. I’m going to multiply the quantity .

For more keto custard check out 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.