Egg Recipe

This rich and velvety egg custard combines the creamy texture of Greek yogurt with the delicate richness of eggs and low-fat milk. Infused with aromatic vanilla bean paste and a touch of agave syrup, it offers a naturally sweet and comforting flavor profile. The addition of slivered almonds and LSA mix provides a delightful crunch and nutritional boost, making it perfect for a healthy breakfast or a light dessert. Ideal for weekend brunches or quick morning meals, this recipe delivers indulgent taste without the heaviness. It&# 226;ÂÂs simple to whip together, requiring just gentle heating and whisking, ensuring a smooth, lump-free consistency that feels luxurious on the palate.

Cuisine: American

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 4

Calories: 86.1

Dietary: Gluten-free

Description

This rich and velvety egg custard combines the creamy texture of Greek yogurt with the delicate richness of eggs and low-fat milk. Infused with aromatic vanilla bean paste and a touch of agave syrup, it offers a naturally sweet and comforting flavor profile. The addition of slivered almonds and LSA mix provides a delightful crunch and nutritional boost, making it perfect for a healthy breakfast or a light dessert. Ideal for weekend brunches or quick morning meals, this recipe delivers indulgent taste without the heaviness. It&# 226;ÂÂs simple to whip together, requiring just gentle heating and whisking, ensuring a smooth, lump-free consistency that feels luxurious on the palate.

Ingredients

2 Tablespoons slivered almonds
1 tablespoon LSA mix (linseed, sunflower
1 cup Low-fat milk
2 Eggs, at room temperature
1 tablespoon Agave syrup,
1 cup Low-fat greek-style natural yoghurt
1 teaspoon Vanilla bean paste

Directions

1
Crack the eggs into a medium heatproof bowl and whisk vigorously until the yolks and whites are fully combined and the mixture is pale yellow.
2
Add the agave syrup and vanilla bean paste to the egg mixture and whisk gently until evenly incorporated and aromatic.
3
In a small saucepan, warm the low-fat milk over medium heat until it is steaming but not boiling, stirring occasionally to prevent a skin from forming.
4
Slowly pour the warm milk into the egg mixture in a thin stream while whisking constantly to temper the eggs and prevent curdling.
5
Return the combined mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon.
6
Remove the saucepan from heat and immediately stir in the low-fat Greek-style natural yoghurt until smooth and fully blended.
7
Transfer the custard to serving bowls and sprinkle with the slivered almonds and LSA mix for added texture and crunch.
8
Serve immediately while warm, or refrigerate for 30 minutes to chill before serving as a dessert.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 86.1kcal

% Daily Value *
Total Fat 4.4g7%
Saturated Fat 0.7g4%
Cholesterol 1.2mg1%
Sodium 29.8mg2%
Total Carbohydrate 8.8g3%
Dietary Fiber 1.4g6%
Sugars 5.2g
Protein 3.8g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: egg custard, breakfast, greek yogurt, vanilla, agave, healthy dessert, protein rich, creamy, easy recipe, brunch, low fat, almonds, linseed, sunflower, milk, dessert sauce, quick meal, vegetarian, comfort food, natural sweetener

Read it online: https://www.chefs-mate.com/recipe/egg-recipe-433/