Custard

Pour 300 ml of cream with 20%-30% fat content into a saucepan and place it over low heat. Bring it to a boil and remove from heat.

While the cream is heating, in a separate bowl, combine 3 egg yolks and 50 g of stevia, mixing thoroughly until you achieve a homogeneous mass.

As soon as you remove the cream from the heat, quickly but carefully pour the yolk mixture into the hot cream in a thin stream, whisking as quickly as possible.

Otherwise, the yolks may curdle due to the sudden temperature change.

Once you have poured in all the yolks, return the resulting mixture to low heat and continue to heat it, stirring constantly.

Your goal is to bring the cream to the desired thickness without allowing it to boil, or else the yolks may curdle. Once the cream is thick enough, remove it from the stove.

Transfer the finished cream to a bowl or dish. This is necessary because the saucepan is still hot, and if you leave the cream in it, the yolks may still curdle.

Finally, add 1 tablespoon of vanilla extract and mix well.

Cover the cream with plastic wrap in contact to prevent a skin from forming on the surface, and let it cool.