Low-Carb & Keto Spanish Cream

Step 1Prepare all the ingredients. Separate the egg whites from the egg yolks.

Step 2Place ¹/₂ cup of the milk into a small bowl and add the gelatine to bloom.

Step 3Place the yolks, milk and sweetener in a bowl over a pot of hot water.

Step 4Whisk while heating until it is smooth and thickened. Stir through the vanilla and the bloomed gelatine.

Step 5Cover with cling wrap pressed to the surface, and chill for 30 minutes. At this point the mixture will look runny. Don't panic, it's absolutely normal and it will firm up.

Step 6Whisk the egg whites until stiff and then fold them through the cooled custard.

Step 7Pour into one large dish that can fit in the fridge, or six individual serving glasses and chill until fully set, for approx. 4 hours.

Step 8Store, covered, in the refrigerator for up to 5 days.