Peppermint Custard
A minty fresh Peppermint Custard is satisfyingly sweet and refreshing on a hot afternoon! With less than 10 ingredients, you can make an easy flavorful dessert any day of the week.
Servings: 4 servings
Calories: 185kcal
Ingredients
- ½ cup whole milk
- ¼ teaspoon peppermint extract or peppermint spirits
- 1½ tablespoons water
- 1½ teaspoons grass-fed beef gelatin
- 1 tablespoons powdered sugar or sugar substitute for keto
- 2 whole egg yolks
- ¾ cups heavy whipping cream
Instructions
- Bring water to a simmer in a small saucepan. Remove from heat, sprinkle gelatin over the surface of the water. Set aside to sit for a few minutes.
- Combine milk and peppermint extract. Add this to the water gelatin mixture and whisk well to remove all clumps.
- In a medium bowl, whisk the egg yolks with optional sweetener. Continue whisking and slowly add the peppermint milk. Mix well, until smooth.
- Refrigerate until thickened to a pudding-like consistency, about 30 minutes.
- Meanwhile, beat the cream into stiff peaks. Once mint mixture is chilled, gently fold in the whipped cream.
- Refrigerate to set completely, about 3 hours before serving chilled.
Nutrition
Calories: 185kcal | Carbohydrates: 5g | Protein: 4g | Fat: 17g | Saturated Fat: 11g | Sodium: 27mg | Net Carbohydrates: 5g
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