Vanilla Custard Cream Whisk the egg yolks and stevia powder in a bowl until pale yellow.

Add the xanthan gum.

Mix well.

Bring the heavy cream to almost a simmer in a saucepan.

Add to the egg yolk mixture.

QUICKLY whisk to combine, and then transfer the mixture to the saucepan.

Keep stirring the mixture with a spatula over low - medium heat.

DON’T STOP!

When it starts to thicken, stir 20 - 30 more seconds.

(* It takes 3 - 4 minutes to thicken.)

Turn off the heat and stir 20 - 30 more seconds.

Add the vanilla extract and mix well.

(Strain the custard cream through a fine mesh sieve if necessary to make it smooth.) Pour the custard into a tray and level out.

Place a piece of cling wrap over the custard.

Stick the wrap to the custard by pressing lightly to prevent a film from forming on top of the custard.

Refrigerate for one hour or until cold.

Remove the custard from the fridge.

Remove the wrap carefully and transfer the custard to a bowl.

Cream the custard with a whisk.

* Add a little bit of heavy cream if too thick to cream it.

Place in a piping bag (optional).

Refrigerate while preparing the muffin batter.

Muffin Batter Preheat the oven to 180 C / 350 F.

Grease your muffin tin or line with paper baking cups.

In a medium bowl, whisk together the dry ingredients.

In a large bowl, add the eggs, coconut oil, heavy cream and lemon juice and whisk well.

Add the dry ingredients and mix well.

Assembly Spoon 1/16 of the batter into each muffin cup.

Pipe (or spoon) 1/16 of the custard on top of each (but do not pipe or spoon all the way to the edge).

Then, sprinkle 1/16 of the blueberries on top.

Repeat with the remaining batter, custard and blueberries.

(* You’ll have six layers: batter -> custard -> blueberries -> batter -> custard -> blueberries.)

Bake for 20 - 25 minutes.

Let cool on a wire rack.