Chef Martin's Journal, 17 February 2019

I want a bite NOW! ha so good 

Wow. You are an artist. Your photography is as wonderful as your food. 

Keto Vanilla Bourbon(or Chocolate) Pastry Creme (Crème Pâtissière) -1 cup of Heavy Cream -1/2 tsp pure Vanilla extract -1/2 tsp Bourbon extract -3 jumbo Egg Yolks 3 tablespoons of Erythritol 1/4 cup half and half 1/2 tsp gelatain powder Pinch of kosher salt. (2 TBS Dark Cocoa Pawder if you desire chocolate crème - a little Grand Marnier is also an option to add orange flavor to either) -Place the heavy cream(and cocoa if making chocolate)into a jeavy bottom saucepan,  over low heat for 5 minutes until it just begins to simmer, about 170° -Turn off the heat and set aside to cool. -In a mixing bowl, add the egg yolk and erythritol and whisk until the mixture is pale. -Whisk in extracts, half and half and gelatin until combined -Check the temperature of the cream, if the cream is cool enough for you to put your finger for two seconds in it then it is ready to use. If not, allow to sit for a little longer to cool. About 135-140° -Pour ¼ of the cream, into the egg yolk mix and whisk to combine, add another ¼ of the cream, and finally all of the cream. This method is called tempering and allows the eggs to slowly warm up without cooking. -Pour the egg cream mix back into the saucepan and back over low heat. -Using a silicon spatula, continually stir, making sure to focus on the bottom and sides of the pan, stir the mixture constantly until it begins to thicken. Do not step away! If your phone rings, let it go to Voice mail! -The mixture is thick enough when it coats the spatula, and you can run a clean line through it with your finger, about 165-170°, -do not Cook past 180° or allow to boil, otherwise you will have sweet scrambled eggs. -Pour through a strainer, into a clean mixing bowl to catch any bits of cooked egg, add salt and continue to stir as it cools for 5 minutes. (To cool quicker, place the bowl into larger bowl filled with ice cubes and water with a 2 tsp of salt) - clean sides of bowl to center and Place a sheet of plastic wrap over the top and press it onto the surface to prevent a skin from forming. -Place in the fridge for 1-2 hours and cool completely. After 2 hrs, If Creme is too thick to your liking, whisk in a small amount of cold heavy cream to thin, and refrigerate additional half hour and recheck. 

😋 

Looks good