1 cup (238g) cream, heavy whipping
1 cup (240g) milk
1 each (12g) vanilla bean, split lengthwise (or 2 tsp vanilla extract)
1/2 cup (100g) 'Swerve' or other sugar equivalent
1 dash (1g) salt
1/2 packet (about 1 1/8 to 1 1/4 tsp, total) (3.5g) gelatin powder
6 large (102g) egg yolks
Combine cream and 3/4 cup of the milk in a medium sauce pan.
Split the vanilla bean in half. Scrape the seeds from the vanilla bean. Add the bean and seeds to the milk and cream.
Bring the milk to a very slow simmer. Remove the milk from the heat and whisk the sugar equivalent and salt into the milk. Make sure it dissolves. Keep warm, but set aside.
In a medium sized mixing bowl, add your 1/4 cup remaining milk.
Sprinkle the gelatin powder evenly over the surface of the milk. Allow it to bloom for about 5 minutes.
In a separate bowl, whisk the eggs well.
Very very slowly, whisk the hot milk mixture into the egg yolks. Whisk quickly, so as to incorporate the hot liquid evenly, without cooking or scrambling the eggs.
Once the liquid has been incorporated into the eggs, pour the milk-egg mixture back into the sauce pan and return to a low heat.
Stir consistently until the sauce thickens and coats the back of a spoon with a thick coating. The temperature should be between 165 and 175. Whatever you do, do not boil this mixture.
Strain the vanilla egg base into the almond milk with the gelatin. Whisk until the gelatin is fully dissolved.
Divide the mixture into 6 small portions and chill. Chilling takes about 4 hours.
Eat! Delicious with strawberries!
2.3 net carbs per serving