Snack: Caramel Pots de Crème

Ingredients

1 1/2 cup Heavy Cream
1/4 cup NOW Erythritol (powdered)
1/4 tsp. Liquid Stevia
1/4 tsp. Salt
4 large Egg Yolks
6 tbsp. Water
1 tbsp. Maple Syrup (sub in 1 tsp. Maple Extract 1/4 tsp. Xanthan Gum if you’d like)
1/2 tsp. Vanilla Extract
1 tsp. Maple Extract

Instructions

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 not 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!

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