There, I said it. Silky, smooth, homemade, vanilla-flavoured custard. With cold, freshly whipped, unsweetened whip cream.
That’s how you fail after a week of focus and determination.
I blame hormones. 🙄
Nothing I can do but start again. Right? Except…
There was more custard and whip cream in the fridge. And since I failed the previous day, and the custard won’t eat itself, I may as well finish it.
Topped with raspberries.
Homemade custard is so easy to make and so quick, I recommend making your own whenever you can. The packaged stuff will do in a pinch, but if you read the ingredient list you’ll see so many unpronounceable items it’s really not worth it.
Who needs chemicals and enhancers in their food? Not me, that’s who.
Bonus: when you make homemade you can choose the amount of sugar to add yourself. Every recipe I’ve googled recommended too much sugar, for me. When I made the above mentioned custard, the recipe said half a cup of sugar.
I used two tablespoons.
I also used unsweetened whip cream. The vanilla gives it enough flavour and sweetness, and if you eat your custard with fresh berries, you’ll get even more sweetness then.
So, long story short.
I fell off the low carb wagon. Because sugar is a carb, technically.
Tell me, do you get a craving in your head and there is nothing you can do except find a way, any way, to get it immediately?
I can’t be the only one. 😉