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Serving Suggestion: Top with fresh berries, grated chocolate, or a drizzle of caramel sauce.
Storage: Keep refrigerated for up to 3 days in an airtight container.
Best Served: Cold, straight from the fridge.
Variations
Flavor It: Add vanilla extract or a touch of lemon zest to the custard for extra flavor.
Chocolate Twist: Mix in melted white or milk chocolate to the custard before folding into the whipped cream.
Layer It: Pour into a springform pan with a layer of crushed biscuits for a no-bake crust.
FAQ
Q: Can I use plant-based cream or egg substitutes?
A: Yes! Use coconut cream or non-dairy whipping cream, and swap the eggs with a thick custard base using plant milk and cornstarch.
Q: My mixture didn’t thicken—what happened?
A: Ensure you cooked the egg and starch mixture long enough to activate the thickening. It should coat the back of a spoon before cooling.
Q: Can I freeze it?
A: You can freeze it for up to a month, though the texture may become slightly icier. For best results, enjoy it chilled from the fridge.
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