Ingredients
Units
Scale
- 1 cup heavy cream
- 1/4 cup butter
- 1 cup allulose
- pinch salt
- 2 eggs, beaten
- OPTIONAL - 2-4 tbsp sugar-free brown sugar substitute, splash of lemon juice
Instructions
- Grind the poppy seeds in a mill or coffee grinder or high-speed blender. Combine the heavy cream, butter, and sweetener in a saucepan. Cook on low heat, stirring often until the sweetener dissolves. Gradually pour about half of the hot milk into the beaten eggs, whisking constantly. Return the egg and milk mixture to the saucepan.
- Continue to cook and stir until the mixture begins to thicken and coats the back of a metal spoon, about 3-5 minutes. (Run your finger down the coated spoon: it should draw a clear line.) Add the poppy seeds and stir well to blend.
- Remove from heat; cool before using. Store unused filling in the refrigerator for up to five days.
Notes
- A half-pound of poppy seeds equals a little more than 1 1/2 cups.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Stove-top
- Cuisine: American, Fall, Holidays
Nutrition
- Serving Size: 2 tbsp
- Calories: 63
- Sugar: 0.3
- Fat: 5.7
- Carbohydrates: 2.1
- Fiber: 1.4
- Protein: 1.4
