High Gelatin Custard

In light of my shoulder problems, I came up with this snack to supplement gelatin intake. It’s basically a sugar-free version of Bavarian custard. Enjoy:

1/4 cup water
1 envelope + 1 teaspoon unflavored gelatin
1-1/2 cups whole milk
1 Tbs coffee granules
5 large egg yolks
7 Tbs splenda
1 cup heavy cream, well chilled

Pour the water into a small bowl and sprinkle the gelatin over it. Let stand until ready to use.

Pour the milk into a saucepan and whisk in the coffee granules over med-high heat and scald milk until coffe is dissolved(bring just to boil and immediately turn off heat)

Whisk egg yolks and splenda in bowl until thoroughly incorporated.

Tempur egg yolk mixture by slowly adding several Tbs of hot milk into it and whisking. Add tempured eggs to sauce pan with remaining milk/coffee mixture over med-low heat.

Cook, stirring constantly and scraping the bottom of the pan, until mixture thickens and reches 165-170F or until liquid coats the back of a metal spoon and creates a solid streak exposing the metal when you run your finger across the coating.

Remove from heat and whisk in the gelatin until it is completely dissolved.

Pour the mixture into a large bowl and allow to cool to room temperature.

Place the bowl in the refrigerator and stir about every 5 minutes. After 20 minutes remove the mixture.

Whip the cream until soft peaks form. Gently fold the cream into the custard.

Lightly oil a 4-5 cup mold. Pour the custard into the mold and refrigerate until set, at least 2 hours.

For a little extra decadence, try garnishing with whipped cream and chocolate covered coffee beans. Enjoy!