Ingredients
The following ingredients have 4 Servings
- 5 large egg yolks
- 1/4 cup freshly squeezed lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1/2 tsp liquid stevia
- 2 cups whipping cream or coconut cream
- Lightly sweetened whipped cream or whipped coconut cream
Instruction
- In a medium bowl, whisk together the egg yolks, lemon juice, lemon zest, vanilla, and liquid stevia.
- Whisk in the heavy cream and divide the mixture among 4 small ramekins or jars.
- Place a rack in the bottom of the slow cooker and place the ramekins on the rack. Add enough water to reach halfway up the sides of the ramekins.
- Cover and cook on low for 3 hours.
- Remove the ramekins from the slow cooker and let cool to room temperature, then chill completely in the refrigerator (about 3 hours). Top with whipped cream and serve.
