Ingredients
Scale
- 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
Nutrition
2.3 net carbs per serving
Directions
- 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!