Try this quick and simple to prepare keto Korean beef with cauliflower rice; it will quickly become a family favorite! The ideal weeknight dinner is this.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 16 |
| Yield: | 3 1/2 cups |
Ingredients
- 3 cups heavy cream, divided
- 5 large egg yolks
- ¾ cup cornstarch
- 1 ½ cups sugar
- ½ cup fresh lemon juice
Instructions
- Whisk together 1 cup heavy cream, egg yolks, and cornstarch in a bowl. Set aside.
- Combine remaining 2 cups heavy cream, sugar, and lemon juice in a large, heavy-bottomed saucepan over medium heat. Whisk to dissolve sugar. Bring to a gentle boil; boil until mixture begins to thicken, about 10 minutes. Add egg yolk mixture slowly, whisking constantly until it thickens, about 5 minutes. Mixture will break; pour into a glass bowl. Press a piece of plastic wrap directly on the surface of the mixture to prevent skin forming. Let cool completely at room temperature.
- Pour cooled mixture into a mixing bowl. Beat at medium speed with an electric mixer fitted with a wire whip until thick and creamy.
- If mixture will not combine, warm another 1/2 cup heavy cream and slowly add it to the mixture.
Nutrition Facts
| Calories | 268 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 125 mg |
| Dietary Fiber | 0 g |
| Protein | 2 g |
| Saturated Fat | 11 g |
| Sodium | 20 mg |
| Sugars | 19 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
Delish
Terrible! We made it twice today because the first time I thought we must have made a mistake. It was a runny mess! Blech!
I used whole mile instead of the heavy cream and I added extea corn starch