I love to indulge every now and then and ignore the doctor's advice of staying away from heart-clogging and super-nausea-causing sweets. Many times, I just don't know what really goes into my favorite foods until I start to make it myself. Sometimes the ingredients are just over the top, e.g., lard, re-used oil, etc.
Years ago, as a college experiment, I made egg custards from scratch. They looked, smelled, and tasted awesome. But knowing that they were comprised of well, eggs...many many eggs... it never appealed to me after that. Here's one rendition of the traditional egg custard recipe.
Luckily, Egg Custard King came up with a healthier alternative - the egg white custard. It was nice - light and fluffy - and it still has the same custardy taste as its richer counterpart.
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