Hot Custard

• Refrigerated

  • 1/2 cup Almond milk, unsweetened
  • 1 Egg

• Baking & Spices

  • 1 Hearty pinch Salt
  • 1 Hearty dash Vanilla extract

• Dairy

  • 1 tbsp Butter

• Other

  • 2 Doonks (a doonk is 1/32 tsp. thm pure stevia extract powder
  • ⅛ tsp. glucomannan (you could probably substitute xanthan gum

Found on briana-thomas.com

Description

Ingredients

• 1 egg
• 1 T butter (you can use coconut oil, but the custard is not as rich-tasting)
• ½ cup unsweetened almond milk
• 2 doonks (a doonk is 1/32 tsp.) THM Pure Stevia Extract Powder
• Hearty dash vanilla extract
• Hearty pinch salt (this really brings out the flavors)
• ⅛ tsp. glucomannan (you could probably substitute xanthan gum)

Directions

• In a small saucepan, whisk the egg well. Add all the other ingredients except the glucomannan and whisk again until well-combined. Whisk in the glucomannan quickly to avoid clumping (tip: sprinkle it in while whisking). Put the saucepan over medium heat or a little higher and whisk constantly until the custard is thickened. This happens almost instantaneously when the temperature reaches a certain point and the egg solidifies - pull the custard off the burner immediately. Do not overcook or it gets more eggy.
• You can top this custard with more butter and some cinnamon if you like (or dont use the whole tablespoon of butter/coconut oil in the custard and use it on the top instead).