I like to put this in the freezer 30-60 mins before eating so that it semi freezes but you can use it as a hot or cold custard too. I can only get single cream (30% fat) here so that is what I used. I would make it with double if I was in the UK I think.
This recipe makes 3 generous or 4 smaller portions.
3 egg yolks
2.5 tsp Truvia
small vanilla pod
tiny pinch of salt
Microwaveable tallish container
Put the cream, sweetener, vanilla pod (chopped up into small pieces) and salt in a jug and microwave for approx 1.5 minutes on high or until just at boiling point. Mix well with a stick blender.
Add the egg yolks and blend again.
Put back in the microwave for repeated short bursts of about 20 seconds for about a minute. Blend well between each burst.
NB. The timing is going to vary depending on your microwave. Of course you can do it in a pan on the stove also but this way is super quick and easy.
Strain the mix through a sieve to remove the mashed up pods. This also is a way to get rid of any lumps should you have over done some of the microwave blasts!
Cool and put in ramekins. Put them in the freezer about 30-60 minutes before you want to eat them. My perfect mix is frozen around the edge but still quite liquid in the centre.
Net carbs - 9.5 for total mix
This is going to rather depend on the cream you use. Mine came in at 8g total/net. I have allowed 0.5g per egg yolk as data seems varied.