A cooked egg custard flavored with lime and maple. We served it with shavings of Cypress Moon cheese and a sprinkling of our grains of paradise-bee pollen spice blend. This custard was inspired by our ability to boil eggnog without the eggs curdling. If we could boil eggnog, why not egg custard? The addition of a blend of iota and kappa carrageenan provided protection to the heat sensitive egg yolks. It appears the presence of the carrageenan acts like starch in a cornstarch pudding. The hydrating carrageenan seems to absorb heat energy slowing down the protein binding of the yolks. What is exciting is the use of carrageenan instead of starch allows for a light and decadent custard rather than a denser pudding.