pot de creme with fancy-ish toppings!

10 Mar

pot de creme urbanpocketknife

I was looking for a low carb pudding recipe and found out that there was always one thing missing from my pantry to make it.  I stumbled upon a pot de creme recipe that I thought would be perfect to convert into a low carb, low cal version!

Simple as can be, pot de creme is basically a chocolate custard that is cooked in a bain marie just like creme brulees.  With a few substitutions like super dark chocolate (this is something that I’ve learned to appreciate since I was a milk chocolate love before!), and erythritol/stevia instead of sugar, I think it came out pretty darn good.

Coupled with the lime curd I made earlier in the week, this dessert was sublime!  Here’s the recipe…

What you need!

1 cup half and half cream
65 grams of dark chocolate (or thereabouts!)
1/2 tsp vanilla
3 egg yolks
5 tbsp erythritol
1/8 tsp stevia powder
pinch of salt

What to do!

1.  Pre-heat oven to 325 degrees.  In a medium saucepan on low heat, add the cream, chocolate and vanilla.  Constantly stir until the chocolate melts and then take it off the heat.

2.  In a medium bowl, whip up the egg yolks with sugar substitutes and salt.

3.  Very slowly, add the cream and chocolate mixture to the egg mixture while whisking constantly….you must pour in the hot liquid slowly while stirring or else you’ll make scrambled eggs!

4.  Bowl some water in a kettle, about 1 litre.

5.  Place your ramekins in a casserole dish or roasting pan.  Fill the ramekins (4 half way full or 3 all the way full) with the mixture.

6.  To avoid spilling, I pull out the bottom rack of the oven half way and put the casserole dish on it.  Fill the casserole dish (carefully not to splash in the ramekins!) until the water reaches 1″ to the side of the ramekins.  Push the rack back into the oven carefully.

7.  Bake for 15-20 minutes or until the edges are set and the centers are still a bit wobbly.

8.  Take out the ramekins from the water bath and let cool to room temperature before putting them in the fridge.  Best eaten cold!  Garnish with whipped cream, fruit, lime curd, shaved chocolate or anything else your heart desires!  Enjoy!

pot de creme urbanpocketknife


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