I have made this more often than I can count. The method for adding the egg yolks makes it super easy to make impulsively. I am on a low sugar and wheat free diet, so this has been very helpful and satisfying.
It great on its own as a comforting dessert, warm or cold. It is so versatile that I have used it as a quickie ice cream and frosting substitute, too. It makes a nice sauce for bread pudding. Add an extra tablespoon or so of corn starch and refrigerate it to make wonderful pie filling, too.
I have made lemon, lime, almond and chocolate versions.
I can go completely sugar free with five packets of stevia, or, my preference, two tablespoons of sugar, and two packets of stevia.
Thanks so much, Jeanne Bullard.
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I have made this more often than I can count. The method for adding the egg yolks makes it...