Skillet Cottage Cheese Cake

Combine cottage cheese and egg, blend with an immersion blender until smooth.

Mix your dry ingredients, add to the cottage cheese mixture, and stir well. Let the dough rest for 20 minutes. It shouldn't be sticky to the touch.

Divide the dough into equal portions (I use 8). Roll each piece thin into a disc about 6.5 inches across. It's easiest to roll them out on parchment and then transfer to the skillet.

On a dry skillet, cook each layer for 1-2 minutes per side until golden brown.

Trim the edges off all the layers. Toast the trimmings on the skillet and pulse them in a blender into fine crumbs.

For the cream: warm the heavy cream in a heavy-bottomed saucepan. Whisk the eggs together (combining whites and yolks), pour into the cream, add sugar, vanilla, and psyllium husk if using (optional—it helps thicken). Cook down until thickened, stirring constantly and keeping it from boiling. Stir in the butter.

Remove from heat, press plastic wrap directly onto the surface, and let cool.