Caramel Pots de Crème

So I’m super excited that I was able to publish Ketofied! Comfort Foods Made Low Carb, the second cookbook from me and the website 🙂 Check it out and see all the new recipes you’ll be able to make!

If the book isn’t in your budget at the moment, DON’T WORRY – I am hosting a giveaway for (the only) print copy of the book I have. This also includes almond flour, erythritol, liquid stevia, and a chocoperfection sampler pack. I think you guys will love the prize! Check out the giveaway here, but be quick because it ends tonight!

So, now to the pots de crème. I’ve never tried pot de crème before, but from what I read before I started, they’re supposed to be very rich and filling. These are exactly that – extremely rich and decadent, very filling and could even be eaten by themselves, and definitely delicious! I know I was talking about a new take on fat bombs the other day, and these certainly qualify themselves, too!

I’d recommend making these for a special occasion, if people come over for dinner for example, as they’re an easy way to impress people with the deep flavors you’ll be able to impart in them. You can also change the recipe up really easily. If you don’t want to do a caramel flavored pot de crème, you could easily sub out the extracts to make pretty much any flavor you’d like! Check out this extract sampler pack to give you ideas!

Yields 4 Pot de Crème (or more depending on ramekin size)

The Preparation

• 4 large egg yolk
• 1/4 cup erythritol, powdered
• 6 tablespoons water
• 1 1/2 cups heavy whipping cream
• 1/4 teaspoon liquid stevia
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1 teaspoon maple extract
• 1 tablespoon low-carb maple syrup

The Execution

1. Preheat your oven to 300F. Start by separating the yolks of 4 eggs and setting them aside. You can save the whites to add to different cake recipes around the site.

2. Using a spice grinder (you can pick this one up cheap), powder 1/4 cup NOW erythritol. Be careful when you take the lid off because powder will float into the air.

3. Mix the powdered erythritol with 6 tbsp. water in a small saucepan.

4. Mix together 1 1/2 cups heavy cream, 1/4 tsp. liquid stevia, 1/4 tsp. salt, 1/2 tsp. vanilla extract, and 1 tsp. maple extract in a bigger saucepan.

5. Bright both of the mixtures to a rolling boil. Once the cream reaches a boil, stir vigorously and turn heat down to low. Occasionally stir this as you work with the other mixture.

6. Once the water and erythritol has been boiling for a minute, add 1 tbsp. maple syrup. If you don’t want to make the whole maple syrup recipe for 1 tbsp., you’re welcome to sub in 1 tsp. Maple Extract + 1/4 tsp. Xanthan Gum if you’d like.

7. Whisk egg yolks well with a whisk until lighter in color.

8. Continue boiling the water and erythritol mixture until it has reduced some and a watery syrup is formed.

9. Pour the water and erythritol mixture into the heavy cream and stir to combine.

10. Slowly pour 1/4 of the cream mixture into the egg yolks while mixing. You want to temper the egg yolks so make sure you add slowly and not too much at once.

11. Measure out the mixture between 4 or 6 ramekins depending on the size of the ramekin.

12. Fill baking sheet 2/3 of the way with water. Put your ramekins in the water and bake at 300F for 40 minutes.

13. Take out of the oven and let cool for 10-15 minutes. You can refrigerate them if you’d like them to be more of a light custard or pudding texture. You can eat them warm for a velvety soft and smooth texture.

14. Who are we kidding? Serve them up!

This makes a total of 4 servings of Caramel Pots de Creme. Each serving comes out to be 365 calories, 36.7g fats, 3.3g net carbs, and 5.2g protein.

Caramel Pots de Creme

This makes a total of 4 servings of Caramel Pots de Creme. Each serving comes out to be 365 calories, 36.7g fats, 3.3g net carbs, and 5.2g protein.

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Prep Time 20 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings 4 servings

Calories 365 kcal

Ingredients

  

1x2x3x

• 4 large egg yolk
• ¼ cup erythritol powdered
• 6 tablespoon water
• 1 ½ cup heavy whipping cream
• ¼ teaspoon liquid stevia
• ¼ teaspoon salt
• ½ teaspoon vanilla extract
• 1 teaspoon maple extract
• 1 tablespoon low-carb maple syrup

Instructions

 

• Preheat oven to 300F. Begin by separating out the egg yolks and set aside.
• Use a spice grinder to powder the erythritol. Be careful when taking the lid off, as the powder could float into the air. Letting the powder settle a few moments before removing the lid helps with this.
• Mix the powdered erythritol with water in a small saucepan.
• In a larger saucepan, combine the heavy cream, liquid stevia, salt, vanilla extract, and maple extract.
• Bring both of the mixtures to a rolling boil. Once the cream reaches a boil, stir vigorously and turn the heat down to low. Keep stirring this occasionally as you work with the other mixture.
• Once the water and erythritol have been boiling for a minute, add in the Low-Carb Maple Syrup.
• Whisk the egg yolks well, until they take on a paler color.
• Continue boiling the water and erythritol mixture until it has reduced to form a thin syrup.
• Pour the water and erythritol mixture into the heavy cream and stir to combine.
• Slowly add the cream mixture to the egg yolks, pouring in about one-quarter of the mixture at a time. You want to temper the egg yolks, so make sure not to add too much at once.
• Pour the mixture into ramekins, about half full.
• Fill a baking sheet two-thirds of the way full with water. Place the ramekins in the water and bake for 40 minutes.
• Remove from the oven and let cool for 10–15 minutes. You can refrigerate these if you prefer more of a light custard or pudding texture. You can also eat them warm for a velvety soft, smooth texture.
• Who are we kidding? Serve and enjoy!

Nutrition

Calories: 365kcalProtein: 5.2gFat: 36.7g