Jam and Custard Cream Bagelnut
Ingredients
- 1 seeded bagel thin (New York Bakery Co.)
Custard
- 2 egg yolks
- 1 tablespoon erythritol granulated (NkD Living)
- 1 tablespoon cornflour
- milk (a little to mix)
- 200 ml Arla dairy Bob milk
- 1 teaspoon vanilla bean paste (Dr. Oetker)
- Moroccan almond extract
- 3 extra light cheese triangles (The Laughing Cow)
- 0.5 lindahls kvarg white chocolate
Jam mixture
- 3 teaspoons raspberry jam (Hartleys)
- 0.5 tablespoon raspberry coulis (Tesco)
Toppings
- 3 grams white chocolate (Callebaut)
- icing sugar and cornflour mix (tiny amount)
Preparation
Lightly toast the bagel thin for a few seconds
In a Pyrex jug, mix egg yolks, erythritol, and cornflour with a little milk to form a fluid, then top up to 200 ml with Arla dairy Bob milk
Cover with cling film and microwave for 1 minute, then stir
Microwave for another 1 minute and stir vigorously
Add vanilla bean paste and Moroccan almond extract, ensure custard is thick, cover with film touching the surface to prevent skin forming, and allow to cool
Mix the cooled custard with extra light cheese triangles and lindahls kvarg white chocolate
Pipe the custard mixture around the bagel ring in big blobs and fill the hole
Mix raspberry jam and raspberry coulis, then add to the center of the bagel
Pop the top on the bagel and refrigerate
Pipe white chocolate on top
Dust with a tiny amount of icing sugar and cornflour mix
Notes
Total syns are 5.5, with hex B and hex A as per Slimming World guidelines
