Caramel Pots de Crème
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Caramel Pots de Crème
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This made 4 servings, but you are welcome to divide them into smaller servings. Each serving was 366.92 Calories, 37.17g Fats, 3.26g Net Carbs, and 5.23g Protein.
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Ingredients
- 1½ cups heavy whipping cream
- ¼ cup erythritol powdered
- ¼ teaspoon liquid stevia
- ¼ teaspoon salt
- 4 large egg yolks
- 6 tablespoons water
- 1 tablespoon Ruled.me maple syrup
- ½ teaspoon vanilla extract
- 1 teaspoon maple extract
Instructions
- Preheat oven to 300F. Separate 4 egg yolks from the whites and save whites for a different recipe. Powder erythritol in a spice grinder completely (about 20 seconds).
- Mix together powdered erythritol and water in a small saucepan and bring to a boil.
- In another saucepan, add cream, stevia, salt, vanilla and maple extract. Bring to a rolling boil and then reduce heat to low and continue mixing.
- Once your small saucepan of water and erythritol is boiling, add maple syrup and continue mixing. Let this boil for 2-3 minutes or until reduced some into a watery syrup.
- Add water and erythritol to cream mixture by slowly stirring it in. Then slowly add the hot mixture into the egg yolks to temper them. About 1/4 at a time. Mix this well to combine.
- Once eggs are included in the mixture, measure out mixture into 4 or 6 ramekins (depending on size). Fill baking sheet 2/3 the way with water, put ramekins on baking sheet, and bake for 40 minutes and remove from the oven.
- Refrigerate or serve warm. The colder they get, the more of a light custard it forms into.
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