Welcome to the LCF Recipe Room!
You can edit the recipes that you enter - as well as rate and give
reviews of other recipes. Log in with your bulletin board account
in order to add/review/print recipes.
Enjoy the 4,000+ Low Carb Recipes!!!
3 egg yolks
1/2 cup minus 1 tablespoon vanilla davinci syrup
1 TBS brown sugar twin
1 pinch salt
1 1/3 cup whipping cream
2/3 cup water
1 1/2 TBS instant coffee disolved in the water(I just used 2/3 of a cup of painfully strong coffee)
Whipped cream and coffee beans to garnish.
How To Prepare:
1.In a metal bowl mix the eggs,syrup,sugar twin and salt.I used an electric beatertill well blended) creme to the egg mixture and mix with your mixer at the same time.
In a pot mix the cream,coffee and water(or strong coffee)...cook on med-low for about 4 minutes(really watch it o it doenst burn) till small bubbles form.Take that off the heat.Carefully add the hot creme liquid to the egg mixture while beating with the electri mixer.
2.Add mixture to ungreased ramekins(you can use little oven proof mugs or cups if you dont have any) about a 3/4 cup in each one.
3.Place ramekins in a higher sided pan(like a 13x9 baking pan)and add about 1 inch of water(very hot)to surround the ramekins.
4.bake in preheated 325 degree oven for about an hou(mine took a bit less cause my ramekins were shallow-so test yours when the center doesnt appear *LOOSE* they are done)
5.When done let them sit out for 10 minutes-then refridgerate 4 hours before serving(unless you are me and must eat warm)
Decorate cold ones with whipped cream and coffee beans.
Im sure this would be great for anyone post induction!!(only cause if the carb counts in the creme)---also would be great with some chocolate syrup or unsweetened chocolate added to the creme cooking!)
Number of Servings:
About 4 but depends on size of ramekins
Carbs per serving - include all nutritional information if known: