Chocolate Pots De Creme (Custard)

jacksmixedtape · 08-15-2008, 02:32 PM

The easiest way to describe this elegant dessert is that is tastes like the center of a chocolate truffle--firm, smooth, creamy, and intensely chocolaty! Naturally sweetened with erythritol and stevia. Quite easy to prepare, but oh so impressive.

More info and photos here at my blog.

Chocolate Pots De Creme

Makes 3 servings

Ingredients:
1 cup organic heavy cream
**2 ounces 85% percent cacao dark chocolate (Lindt or Green & Black's), chopped
1/2 teaspoon vanilla extract (sub whatever flavoring you like) OR espresso powder
3 large organic egg yolks
5 tablespoons erythritol or xylitol
1/8 teaspoon NuNaturals pure stevia extract (omit if you use xylitol)
pinch of sea salt

**Cut the chocolate bar into thirds and use of two of them. Just eyeball it.

Preparation:
Preheat oven to 325 degrees Fahrenheit.

Place 3 ramekins in a large roasting pan. Combine heavy cream, chocolate, and espresso powder in a saucepan over medium low heat. Whisk every few minutes until chocolate melts. Stir to blend cream and chocolate completely. Do NOT overheat! You don't want it to bubble up.

Powder erythritol in a coffee grinder or magic bullet. Whisk erythritol and stevia into egg yolks until mixture is smooth. Slowly pour the hot cream mixture into the egg yolks, whisking the whole time. Stir in vanilla extract. Divide mixture between the 3 ramekins. If you care enough, use a toothpick to pop the little bubbles that form on the surface of the custards. Heat a measuring cup full of water for a couple of minutes in the microwave, and pour water in the roasting pan until it reaches about an inch up the sides of the ramekins. Bake for 35 minutes. The centers of the custards should still be very jiggly. Remove ramekins from water bath (wear potholders!). Let the custards cool to room temperature. Store them in the fridge covered with a paper towel and plastic wrap for at least 2 hours.

~5g net carbs per huge serving

sungoddess · 08-15-2008, 02:51 PM

I am continually saying OMG to your recipes. I cannot WAIT to try this one. It looks like heaven in a cup. Your photos are so enticing. Thank you thank you for ALL the recipes you share with us!

gungadinn1997 · 08-15-2008, 03:06 PM

Lauren, this looks divine! Question for you....I have powdered erythritol....how much would I need to sub for the regular and what is the 1/8 stevia equal to? I don't have stevia, I have fiberfit, splenda, powdered e.

TIA

Kim

daisyHair · 08-15-2008, 03:22 PM

Oh Wow!!

I have some Pots de Creme cups from YEARS ago..
they are so sweet.. they have little lids.
gonna break those babies out now..

I used to add a bit of dark rum to mine back then... bet that would still be great.

What a great recipe.. thank you.

jacksmixedtape · 08-15-2008, 03:29 PM

Hope you like it, sungoddess! Your positive feedback is always encouraging.

Kim, try 9 tablespoons of the powdered erythritol. Then add splenda until it's sweet enough for your tastebuds.

DaisyHair, those special pots sounds really cute! Guess that's where the name of the recipe comes from. I'm jealous!

gungadinn1997 · 08-15-2008, 03:35 PM

Thanks Lauren!

retroworx · 08-15-2008, 05:45 PM

Lauren:

Great photo, great props.

Love a girl who has a ramekin for every occasion!

Charski · 08-15-2008, 07:09 PM

Oh for pity's sake, Girl! Would you STOP making me want to run to the kitchen every time you post a recipe?! LOL!

that looks SO DANG GOOD and you can bet I AM gonna try them soon - very VERY soon.

Wish you lived closer, Lauren - we could have SO MUCH FUN in the kitchen together!

Cats for Texas · 08-15-2008, 07:26 PM

Lauren, your recipes are great! I echo Charski's comments.

kathy76 · 08-15-2008, 07:41 PM

YUMMY!!!!

jacksmixedtape · 08-16-2008, 08:56 AM

Retro - Aren't ramekins the greatest? They're just so darn cute!

Char - Aww, we would have too much fun in the kitchen! Would love to know all of your low carb cooking secrets. You should write a book!

Cats - Thanks!

Charski · 08-16-2008, 09:28 AM

Tell you what - we'll write one TOGETHER!!

pepperette · 08-16-2008, 12:32 PM

[COLOR="DarkGreen"]I only have SweetLeaf Stevia Plus-- would it be ok to sub for the pure stevia extract? Are they similar? Getting coconut milk this coming payday so I can try some of my recipes with it, and this is probably going to be one, as it is CHOCOLATE! Whipped coconut milk for a topper![/COLOR]

jacksmixedtape · 08-18-2008, 02:31 PM

Quote:

Originally Posted by pepperette

[COLOR="DarkGreen"]I only have SweetLeaf Stevia Plus-- would it be ok to sub for the pure stevia extract? Are they similar? Getting coconut milk this coming payday so I can try some of my recipes with it, and this is probably going to be one, as it is CHOCOLATE! Whipped coconut milk for a topper![/COLOR]

As long as you like the taste of the Sweetleaf, it should work! Just add and taste and add and taste until it's sweet enough.

theislandgirl · 08-18-2008, 03:05 PM

Looks like it might (almost?) be better than mine...

!

PalmTreeGal · 11-25-2008, 06:57 PM

I made this tonight for Thanksgiving. For me but DH might try it too. I won't taste it until the big day. They look pretty though!

I like chocolate way better than pumpkin pie anyway!

mrs_munro · 11-25-2008, 07:44 PM

Alright. Where does one sign up or line up to be one of these "faithful friends slash recipe testers"?

I can't wait to try this one, I LUV me some chocolate pots de creme!

Determinedtolose · 11-26-2008, 02:23 AM

Hi Lauren, I saw this on your blog and thought it looked wonderful. My birthday is coming up in Dec and I think this will be the perfect dessert to make for myself! LOL!!
Yummy!!

PalmTreeGal · 11-27-2008, 03:56 PM

Verdict: very good and very rich. I couldn't finish mine which is a record in my choclate-loving life!

It had a slightly crispy coating to it, like sugar . . . I'm thinking maybe it had something to do with condensation and erythritol. It tasted fine and I actually liked the contrast in textures but I don't think it was supposed to do that.

Tater Head · 11-28-2008, 07:19 AM

Lauren, have you tried Rachael Ray's blender version, no water bath needed. Yours looks great!

Rachael Rays, low-carbed:
2/3 cup heavy cream
1 egg
2 tablespoons sugar blend
A pinch of salt
1 cup hershey's sf chocolate chips
2 tablespoons Frangelico or dark rum

Preparation
Heat cream in a small pan over moderate heat until hot, don't boil

Using the low setting on a blender or food processor, combine the egg, sugar blend, salt, chocolate chips and liqueur. Pour in the hot cream in a slow stream (the hot cream will cook the egg and melt the chocolate). Process or blend 1 minute, until smooth.

Just before serving, top with whip cream

jacksmixedtape · 11-28-2008, 01:32 PM

^^Thanks for sharing, Taterhead! Wonder how much chopped 85% chocolate would equal the cup of chocolate chips?

Tater Head · 11-28-2008, 01:55 PM

Quote:

Originally Posted by jacksmixedtape

^^Thanks for sharing, Taterhead! Wonder how much chopped 85% chocolate would equal the cup of chocolate chips?

I don't know, why don't you just use your recipe, exept heat the cream and do the blender method.

KittyCat101 · 11-28-2008, 02:08 PM

I'm soooo gonna have to try this!!

icemomma · 11-28-2008, 03:24 PM

KellBell1234 · 11-29-2008, 06:11 AM

oh my goodness - this looks absolutely fantastic!! Thanks for sharing

brittone2 · 11-29-2008, 01:52 PM

I'm thinking about this one for Christmas dinner dessert, along with gingerbread and fresh whipped cream (just got Stella's book out of the library in addition to Dana Carpenter's cookbook...one of those two has a recipe for gingerbread).

Soobee · 11-30-2008, 10:51 AM

Dana Carpender does. It's pretty good, I've tried it. It's the one with zucchini in it, I believe.

BikerAng · 11-30-2008, 11:09 AM

Oh man, every time you post something Lauren I need to make it because it just looks so good (and all of your recipes I've tried so far are just fantastic). I've been going a bit overboard on LC treats, but amazingly I haven't been gaining (or losing either though). When the Gooey Pumpkin Butter Cake is gone, I may have to give this a try!

jacksmixedtape · 11-30-2008, 01:32 PM

Many, thanks for sharing your experience with this! If you let the pots de creme sit for a couple of days, the erythritol will start tasting a bit crunchy. Mine have always been eaten within 1 day so I hadn't noticed this effect but that's good to know. Glad you enjoyed the dessert!

Brittone, do let us know how the gingerbread turns out!

Angie, you definitely want to wait on this one if you're still working on the butter cake because it pretty darn rich! Definitely an indulgence. The butter cake freezes well if you want to store it for a bit.

PalmTreeGal · 11-30-2008, 01:44 PM

Quote:

Originally Posted by jacksmixedtape

Many, thanks for sharing your experience with this! If you let the pots de creme sit for a couple of days, the erythritol will start tasting a bit crunchy. Mine have always been eaten within 1 day so I hadn't noticed this effect but that's good to know. Glad you enjoyed the dessert!

DH and I actually agreed that we liked the crunchy effect. Made us think of creme brulee. This is the first LC dessert I have ever made that I would serve to non-LC people without feeling any need to apologize or explain anything!

08-15-2008, 02:32 PM	#1
jacksmixedtape Very Gabby LCF Member!!! Join Date: Nov 2007 Location: going to school in NC Posts: 3,515 Gallery: jacksmixedtape Stats: 160/140ish, 5'11" WOE: gluten-free whole foods Start Date: May 2007	Chocolate Pots De Creme (Custard) The easiest way to describe this elegant dessert is that is tastes like the center of a chocolate truffle--firm, smooth, creamy, and intensely chocolaty! Naturally sweetened with erythritol and stevia. Quite easy to prepare, but oh so impressive. More info and photos here at my blog. Chocolate Pots De Creme Makes 3 servings *Ingredients:* 1 cup organic heavy cream 2 ounces 85% percent cacao dark chocolate (Lindt or Green & Black's), chopped 1/2 teaspoon vanilla extract (sub whatever flavoring you like) OR espresso powder 3 large organic egg yolks 5 tablespoons erythritol or xylitol 1/8 teaspoon NuNaturals pure stevia extract (omit if you use xylitol) pinch of sea salt Cut the chocolate bar into thirds and use of two of them. Just eyeball it. *Preparation:* Preheat oven to 325 degrees Fahrenheit. Place 3 ramekins in a large roasting pan. Combine heavy cream, chocolate, and espresso powder in a saucepan over medium low heat. Whisk every few minutes until chocolate melts. Stir to blend cream and chocolate completely. Do NOT overheat! You don't want it to bubble up. Powder erythritol in a coffee grinder or magic bullet. Whisk erythritol and stevia into egg yolks until mixture is smooth. Slowly pour the hot cream mixture into the egg yolks, whisking the whole time. Stir in vanilla extract. Divide mixture between the 3 ramekins. If you care enough, use a toothpick to pop the little bubbles that form on the surface of the custards. Heat a measuring cup full of water for a couple of minutes in the microwave, and pour water in the roasting pan until it reaches about an inch up the sides of the ramekins. Bake for 35 minutes. The centers of the custards should still be very jiggly. Remove ramekins from water bath (wear potholders!). Let the custards cool to room temperature. Store them in the fridge covered with a paper towel and plastic wrap for at least 2 hours. ~5g net carbs per huge serving __________________ ~Lauren "I've got a perfect body, but sometimes I forget. I've got a perfect body 'cause my eyelashes catch my sweat." Last edited by jacksmixedtape; 08-15-2008 at 03:06 PM..

08-15-2008, 03:22 PM	#4
daisyHair Blabbermouth!!! Join Date: May 2007 Location: Orlando Posts: 6,296 Gallery: daisyHair Stats: 257/230/134-126 WOE: Atkins < 30 C/day Start Date: 5' 3.5" - 49 years young baby~	Oh Wow!! I have some Pots de Creme cups from YEARS ago.. they are so sweet.. they have little lids. gonna break those babies out now.. I used to add a bit of dark rum to mine back then... bet that would still be great. What a great recipe.. thank you. Last edited by daisyHair; 08-15-2008 at 03:23 PM..

11-28-2008, 07:19 AM	#20
Tater Head Very Gabby LCF Member!!! Join Date: Jun 2002 Location: Austin Texas Posts: 3,927 Gallery: Tater Head Stats: start weight 200/196.5 /goal 150 WOE: Protein Power	Lauren, have you tried Rachael Ray's blender version, no water bath needed. Yours looks great! Rachael Rays, low-carbed: 2/3 cup heavy cream 1 egg 2 tablespoons sugar blend A pinch of salt 1 cup hershey's sf chocolate chips 2 tablespoons Frangelico or dark rum Preparation Heat cream in a small pan over moderate heat until hot, don't boil Using the low setting on a blender or food processor, combine the egg, sugar blend, salt, chocolate chips and liqueur. Pour in the hot cream in a slow stream (the hot cream will cook the egg and melt the chocolate). Process or blend 1 minute, until smooth. Just before serving, top with whip cream Last edited by Tater Head; 11-28-2008 at 07:29 AM..

11-30-2008, 01:32 PM	#29
jacksmixedtape Very Gabby LCF Member!!! Join Date: Nov 2007 Location: going to school in NC Posts: 3,515 Gallery: jacksmixedtape Stats: 160/140ish, 5'11" WOE: gluten-free whole foods Start Date: May 2007	Many, thanks for sharing your experience with this! If you let the pots de creme sit for a couple of days, the erythritol will start tasting a bit crunchy. Mine have always been eaten within 1 day so I hadn't noticed this effect but that's good to know. Glad you enjoyed the dessert! Brittone, do let us know how the gingerbread turns out! Angie, you definitely want to wait on this one if you're still working on the butter cake because it pretty darn rich! Definitely an indulgence. The butter cake freezes well if you want to store it for a bit. Last edited by jacksmixedtape; 11-30-2008 at 01:33 PM..

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08-15-2008, 02:51 PM	#2
sungoddess Very Gabby LCF Member!!! Join Date: Oct 2005 Posts: 3,172 Gallery: sungoddess WOE: Perfect Health Diet/JUDDD Start Date: LC;HCG; 1/19/12/JUDDD; 1/13/13 PHD/JUDDD	I am continually saying OMG to your recipes. I cannot WAIT to try this one. It looks like heaven in a cup. Your photos are so enticing. Thank you thank you for ALL the recipes you share with us!

08-15-2008, 03:06 PM	#3
gungadinn1997 Senior LCF Member Join Date: Jun 2003 Location: PA Posts: 883 Gallery: gungadinn1997 WOE: atkins Start Date: April 1, 2013	Lauren, this looks divine! Question for you....I have powdered erythritol....how much would I need to sub for the regular and what is the 1/8 stevia equal to? I don't have stevia, I have fiberfit, splenda, powdered e. TIA Kim

08-15-2008, 03:29 PM	#5
jacksmixedtape Very Gabby LCF Member!!! Join Date: Nov 2007 Location: going to school in NC Posts: 3,515 Gallery: jacksmixedtape Stats: 160/140ish, 5'11" WOE: gluten-free whole foods Start Date: May 2007	Hope you like it, sungoddess! Your positive feedback is always encouraging. Kim, try 9 tablespoons of the powdered erythritol. Then add splenda until it's sweet enough for your tastebuds. DaisyHair, those special pots sounds really cute! Guess that's where the name of the recipe comes from. I'm jealous!

08-15-2008, 03:35 PM	#6
gungadinn1997 Senior LCF Member Join Date: Jun 2003 Location: PA Posts: 883 Gallery: gungadinn1997 WOE: atkins Start Date: April 1, 2013	Thanks Lauren!

08-15-2008, 05:45 PM	#7
retroworx Major LCF Poster! Join Date: Dec 2006 Posts: 2,168 Gallery: retroworx	Lauren: Great photo, great props. Love a girl who has a ramekin for every occasion!

08-15-2008, 07:09 PM	#8
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 33,822 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	Oh for pity's sake, Girl! Would you STOP making me want to run to the kitchen every time you post a recipe?! LOL! that looks SO DANG GOOD and you can bet I AM gonna try them soon - very VERY soon. Wish you lived closer, Lauren - we could have SO MUCH FUN in the kitchen together!

08-15-2008, 07:26 PM	#9
Cats for Texas Senior LCF Member Join Date: Dec 2007 Location: Houston, TX Posts: 385 Gallery: Cats for Texas Stats: 210 WOE: LC Start Date: Restart: December 3, 2012	Lauren, your recipes are great! I echo Charski's comments.

08-15-2008, 07:41 PM	#10
kathy76 Major LCF Poster! Join Date: Sep 2005 Location: NE Indiana Posts: 2,763 Gallery: kathy76 Stats: (313)282/156.8/155-150 Start Date: 9/19/05	YUMMY!!!!

08-16-2008, 08:56 AM	#11
jacksmixedtape Very Gabby LCF Member!!! Join Date: Nov 2007 Location: going to school in NC Posts: 3,515 Gallery: jacksmixedtape Stats: 160/140ish, 5'11" WOE: gluten-free whole foods Start Date: May 2007	Retro - Aren't ramekins the greatest? They're just so darn cute! Char - Aww, we would have too much fun in the kitchen! Would love to know all of your low carb cooking secrets. You should write a book! Cats - Thanks!

08-16-2008, 09:28 AM	#12
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 33,822 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	Tell you what - we'll write one TOGETHER!!

08-16-2008, 12:32 PM	#13
pepperette Major LCF Poster! Join Date: Oct 2007 Location: Raytown, MO. Posts: 1,849 Gallery: pepperette	[COLOR="DarkGreen"]I only have SweetLeaf Stevia Plus-- would it be ok to sub for the pure stevia extract? Are they similar? Getting coconut milk this coming payday so I can try some of my recipes with it, and this is probably going to be one, as it is CHOCOLATE! Whipped coconut milk for a topper![/COLOR]

08-18-2008, 03:05 PM	#15
theislandgirl Major LCF Poster! Join Date: Dec 2004 Location: Vancouver Island, BC, Canada Posts: 1,462 Gallery: theislandgirl Stats: forever and ever WOE: Atkins/PP/semi-paleo Start Date: July 1998	Looks like it might (almost?) be better than mine... !

11-25-2008, 06:57 PM	#16
PalmTreeGal Major LCF Poster! Join Date: Jan 2007 Location: Northeast Posts: 2,462 Gallery: PalmTreeGal Stats: 181/132.8/120 @ 5'2 WOE: LC eclectic	I made this tonight for Thanksgiving. For me but DH might try it too. I won't taste it until the big day. They look pretty though! I like chocolate way better than pumpkin pie anyway!

11-25-2008, 07:44 PM	#17
mrs_munro Senior LCF Member Join Date: Oct 2003 Location: Ontario, Canada Posts: 512 Gallery: mrs_munro Stats: 167/127/130 Start Date: July 2003	Alright. Where does one sign up or line up to be one of these "faithful friends slash recipe testers"? I can't wait to try this one, I LUV me some chocolate pots de creme!

11-26-2008, 02:23 AM	#18
Determinedtolose Way too much time on my hands! Join Date: Jul 2007 Location: Arizona Posts: 15,134 Gallery: Determinedtolose	Hi Lauren, I saw this on your blog and thought it looked wonderful. My birthday is coming up in Dec and I think this will be the perfect dessert to make for myself! LOL!! Yummy!!

11-27-2008, 03:56 PM	#19
PalmTreeGal Major LCF Poster! Join Date: Jan 2007 Location: Northeast Posts: 2,462 Gallery: PalmTreeGal Stats: 181/132.8/120 @ 5'2 WOE: LC eclectic	Verdict: very good and very rich. I couldn't finish mine which is a record in my choclate-loving life! It had a slightly crispy coating to it, like sugar . . . I'm thinking maybe it had something to do with condensation and erythritol. It tasted fine and I actually liked the contrast in textures but I don't think it was supposed to do that.

11-28-2008, 01:32 PM	#21
jacksmixedtape Very Gabby LCF Member!!! Join Date: Nov 2007 Location: going to school in NC Posts: 3,515 Gallery: jacksmixedtape Stats: 160/140ish, 5'11" WOE: gluten-free whole foods Start Date: May 2007	^^Thanks for sharing, Taterhead! Wonder how much chopped 85% chocolate would equal the cup of chocolate chips?

11-28-2008, 02:08 PM	#23
KittyCat101 Senior LCF Member Join Date: May 2008 Location: MO Posts: 74 Gallery: KittyCat101	I'm soooo gonna have to try this!!

11-28-2008, 03:24 PM	#24
icemomma Senior LCF Member Join Date: Jan 2007 Posts: 124 Gallery: icemomma

11-29-2008, 06:11 AM	#25
KellBell1234 Major LCF Poster! Join Date: Nov 2003 Location: Minnesota Posts: 1,381 Gallery: KellBell1234	oh my goodness - this looks absolutely fantastic!! Thanks for sharing

11-29-2008, 01:52 PM	#26
brittone2 Senior LCF Member Join Date: Mar 2008 Posts: 700 Gallery: brittone2	I'm thinking about this one for Christmas dinner dessert, along with gingerbread and fresh whipped cream (just got Stella's book out of the library in addition to Dana Carpenter's cookbook...one of those two has a recipe for gingerbread).

11-30-2008, 10:51 AM	#27
Soobee Very Gabby LCF Member!!! Join Date: Dec 2006 Location: Massachusetts Posts: 3,890 Gallery: Soobee WOE: Atkins Start Date: September 2000	Dana Carpender does. It's pretty good, I've tried it. It's the one with zucchini in it, I believe.

11-30-2008, 11:09 AM	#28
BikerAng Major LCF Poster! Join Date: Jul 2008 Location: Duvall, WA Posts: 2,592 Gallery: BikerAng Stats: 195/167/155 5'9" WOE: Atkins - organic & humanely raised Start Date: Feb 2007	Oh man, every time you post something Lauren I need to make it because it just looks so good (and all of your recipes I've tried so far are just fantastic). I've been going a bit overboard on LC treats, but amazingly I haven't been gaining (or losing either though). When the Gooey Pumpkin Butter Cake is gone, I may have to give this a try!