Half the calories of the store-bought version. Quick, low-calorie custard.
Did you know that custard has ancient origins? It was a popular dish in the Roman Empire, but its modern form, thickened with eggs and cooked on the stovetop, became a staple throughout medieval Europe, particularly in pies and tarts.
Ingredients:
• 2 small egg yolks
• 1 teaspoon cornstarch (3 grams)
• A few drops of vanilla essence
• 1¼ cups low-fat milk (295 ml)
• 3-4 tbsp erythritol or other zero-calorie sweetener
Notes:
• Consistency: The final consistency depends on cooking time and how much it cools. Cook longer for a thicker pudding, or less for a sauce.
Instructions:
1. Prepare Yolk Mixture: In a bowl, whisk the 2 egg yolks with the cornstarch and vanilla essence until smooth. Then, add the ¼ cup of milk and whisk again until fully combined.
2. Heat Milk: Add the remaining cup of milk and the zero-calorie sugar to a saucepan. Heat on medium, stirring until warm.
3. Combine & Cook: Slowly pour the yolk mixture into the warm milk in the pan. Start whisking immediately and continuously. Cook until the mixture thickens a little.
4. Serve: Use immediately as a sauce, or pour into a bowl and refrigerate for an hour to set into a dessert on its own.
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Macros (Estimated for the entire batch):
• Calories: 259
• Protein: 15g
• Carbohydrates: 18g
• Fat: 15g
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