A good custard is key to any ketogenic dessert. Eggs and heavy cream are cooked slowly to form a creamy custard, while sweet Meyer lemon and vanilla make it taste like spring.
Note: Custard needs to be cooked slowly and whisked or stirred constantly, or it will curdle because it’s made of eggs. If you have a double boiler, use that. If you don’t, stir, stir, and stir some more. If the recipe does curdle, you can blend the mixture, strain it through cheesecloth, and chill it, but it won’t have the exact same texture. It’ll be tasty either way.
Keywords: Keto Custard