Recipe by @kimsketo365

INGREDIENTS

Base:

• 1 Box Gracious Bakers Vanilla Biscuits
• 3 tbsp melted butter
• Pinch of salt

Filling:

• 750ml full cream milk
• 250ml heavy cream
• 2 egg yolks
• 2 whole eggs
• ¼ cup erythritol
• ¼ cup butter
• ¼ cup almond flour
• 1 tbsp vanilla essence
• 1 tbsp gelatin
• 1 tbsp coconut flour
• ¼ tsp salt

Cinnamon for serving

METHOD

1. In a microwave safe bowl melt butter
2. In a mixing bowl add your butter and biscuit crumb as well as the salt and stir well.
3. Grease a baking dish with butter and press in your base mixture. Make sure it is even all around.
4. In a saucepan gradually heat your milk and cream.
5. Whisk your eggs until pale yellow and well combined.
6. Place gelatin in a small bowl with 2 tbsp tepid water until dissolved.
7. As the milk is heated add the vanilla, erythritol, coconut flour, almond flour, butter, salt and gelatin. Whisk well.
8. Once the milk mixture starts to bubble remove from the heat.
9. Pour a small amount of the hot milk over the eggs while whisking to temper the eggs. Continue to add milk mixture while whisking until it is all combined. Don’t add it too fast or you will cook the eggs.
10. Return mixture to the pot and heat it again until it starts to thicken into a custard.
11. When it starts sticking to the sides of the pan it is done. Remove from heat and let it cool slightly before pouring over your base.
12. Leave to stand and cool completely before placing in the fridge to chill for at least 2 hours before serving.
13. Sprinkle the top with cinnamon before serving.