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.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 4 large egg yolk | 219 | 18.1 | 2.4 | 0 | 2.4 | 10.8 |
| 1/4 cup erythritol | 10 | 0 | 0 | 0 | 0 | 0 |
| 6 tablespoon water | 0 | 0 | 0 | 0 | 0 | 0 |
| 1 1/2 cup heavy whipping cream | 1214 | 128.8 | 9.8 | 0 | 9.8 | 10.1 |
| 1/4 teaspoon liquid stevia | 0 | 0 | 0 | 0 | 0 | 0 |
| 1/4 teaspoon salt | 0 | 0 | 0 | 0 | 0 | 0 |
| 1/2 teaspoon vanilla extract | 6 | 0 | 0.3 | 0 | 0.3 | 0 |
| 1 teaspoon maple extract | 12 | 0 | 0.6 | 0 | 0.6 | 0 |
| 1 tablespoon low-carb maple syrup | 0 | 0 | 0 | 0 | 0 | 0 |
| Totals | 1461 | 146.9 | 13 | 0 | 13 | 20.9 |
| Per Serving (/4) | 365 | 36.7 | 3.3 | 0 | 3.3 | 5.2 |
Caramel Pots de Creme
Ingredients
- 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!
If only I had the cooking skills to do multiple things at once without burning the kitchen down:P
Raif, the more important mixture is the heavy cream – make sure that doesn’t overboil is the most important factor. The water and erythritol mixture can boil for a long time and still be fine 🙂
Just put my version (cinnamon-almond) in the oven! Tasted great going in, here’s to hoping they set up properly!
Sounds nice Stacy! Let me know how it turned out 🙂 Just remember if you want them to be a creamy custard type of thing, then let them be refrigerated. Though I thought they were awesome right out the oven.
I ate two warm from the oven (lol!), and they were AMAZING. Maybe a little strong on the almond extract, so I will probably use less of it in the future, but the cinnamon-almond was a great combo – I just added Vietnamese cinnamon to the mix and sprinkled a little on top while they were cooling. Very beautiful, nice light brown color on top and super creamy texture. They were just as delicious this morning out of the fridge too. I’m trying to save the last of the four to let someone else try (my fiance and children refuse to try!).
Stacy, they sound awesome! Yeah, I think almond extract is quite strong compared to other extract (it’s a very pungent flavor I find). And hey, if your kids/fiance won’t try it, more for you! 😛
I had to laugh when I read this recipe… I made a cake this weekend that had a glaze that called for vanilla syrup, but I didn’t have enough. So I topped off the vanilla syrup with caramel syrup. Lo and behold, everyone said it tasted like maple. Now you are making a caramel flavored dessert, and using vanilla and maple!
This just begs the question: if you mix caramel and maple, does it taste like vanilla? Can’t wait to try your recipe.
Eric, I’ll be honest and say that I thought this tasted like maple to me. Only a slight taste of caramel came through. But I don’t always tell people I feel what flavors things are, and they thought it was caramel. But, I hope you enjoy!
Tell me,
How is that something so simple turns out to be so damn DECADENT!!
My taste buds can’t even handle this right now.
*I* can’t even handle this right now.
I think all my tastebuds died and went to heave.
^_____^
THANK YOU for this recipe!!
Hehe, Ali I’m super happy that you like it! It’s really strange how the simplest of ingredients can just create a powerhouse of flavor – but it’s really fun to try new flavors. I’ve done some strawberry ones, salted caramel, lemon and lime. They’ve all been pretty darn great so far 🙂
Are these strong enough to tip out of the ramekins or to do a pie dish and cut to serve? I have a lot of people coming for dinner tomorrow and not enough ramekins to serve this properly x
Toni, I’d imagine you could do a pie crust with this but I’m not sure on the cook time. When it’s fresh out of the oven, it’s similar to a soft serve custard so you’d have to refrigerate it first before serving it.
how can there be no carbs in the maple syrup?
Carol,
If you click the link to the maple syrup, you will see that it is the recipe where I make it myself: //www.ruled.me/thick-sticky-maple-syrup/
thanks!
Sure thing!
With a little change here and there this could be a great recipe for custard ice cream. I will make some and see how it comes out, it it’s good I will post it if I can find where to do that here.
Great idea – thanks for the feedback!
These were HEAVENLY!!! I prefer them cold over warm. I whipped the crap out of the mixture before adding it into the ramekins and after sitting in the fridge for at least a day, it made that “foamy” top harder and reminded me of a creme brulee! So good! I followed the recipe exact, but MFP is saying that there is no fiber in my recipe, am I missing something?
I got 6 servings into 6oz ramekins:
239 Calories | 8.4 Carbs | 23.0 Fat | 1.8 Protein | 0 Fiber
Edit: Looking back through my recipe, it looks like my Heavy Whipping Cream has 24 carbs in it. I’ll need to look for one that is lower in carbs. Have any suggestions?
Hi Raenae. I don’t see any fiber in this recipe either? I usually find that most whipping creams have similar carbs, but are often different serving sizes. (I think .5 carbs or fewer are allowed to be labeled at 0 carb too.) USDA website lists this amount of heavy whipping cream at 9.53 carbs. Can you tell me what brand whipping cream you used or post a pic of the label? Maybe I can help you figure it out. 🙂
Lately when I put things into MFP I’ve been experiencing a weird bug where I put in a TBSP of something and it shows like 100 servings instead too. Only way to fix it has been to delete and then re enter the item. Might be worth taking a look and making sure that it’s entered in correctly too.
can you use powdered sugar instead of erythritol?
As in actual sugar? Sure…but if you’re eating keto it will kick you out.