Coconut Cream Custard
2 cups Heavy Cream
1/4 cup Truvia granuales
pinch of salt
2 tsp vanilla extract
7 large egg yolks (save the whites if you want meringue)
1 tbs butter
1 cup (~60 grams) unsweetened coconut flakes, plus extra for the top.
Extra cream for making whipped cream
In a medium saucepan, bring cream, Truvia, salt and vanilla just to a simmer, then remove the pan from the heat. Temper the egg yolks by dribbling small amounts of the hot cream onto the yolks while stirring them with a whisk. Once you’ve added about a cup of liquid to them, add the yolk mixture to the pan and whisk continuously over medium low heat until the mixture thickens. Remove from heat and stir in butter, then stir in the flaked coconut. Spoon into ramekins, cover with plastic wrap, and chill until firm.
When the custard has chilled, make whipped cream. Spoon some of the whipped cream on top of the chilled custard, toast the extra coconut, and sprinkle it on. Enjoy!
The whole recipe (just the custard, not the extra whipped cream on top) has 2,446 calories, 246.4g fat, 32.8 carbs, 23 net carbs, 32.8g protein.