Chocolate
Pot de Creme
Ingredients -- Ovo-Lacto Vegeterian
Keto version of a favorite
French & English custard dessert, rich in fats and eggs,
which traditionally doesn't have much sugar or sweetness. (2
traditional small servings)
- 50g (~2 ounces) dark chocolate, although
preferably not baking chocolate.
- 1 egg yolk
- 1/3 cup heavy Cream
- 1+1/2 Tbsp granulated Keto sweetener, such as
Coconut sugar or Erythritol
- Dash of Vanilla extract
Break the chocolate into pieces in a bowl. In a separate
bowl, whip 1 egg yolk until frosty.
In a thick-bottom saucepan, place the cream and sweetener
along with a touch of Vanilla extract. Bring it close to
boiling, stirring occasionally to prevent scorching.
When it begins to boil, remove from the heat.
Add a few drops of the hot cream into the egg yolk bowl, and
whisk. This "tempers" the egg without cooking it. Do
this 2-3 times. After the egg is tempered this way, pour in
the rest of the hot cream and mix well.
Return the mix to the stove in the saucepan at the lowest
possible heat until it thickens, stirring constantly. Once it
becomes thick enough to coat the back of the spatula or spoon,
remove from heat immediately.
Pour the hot mix over the chocolate pieces and let sit for a
few minutes to melt. Then whisk the entire mixture until it
has a glossy pudding consistency. Add a pinch of salt and if
necessary, a touch more cream if it's too thick.
Divide into two ramekins or bowls. Cover & let sit
in the refrigerator for a couple of hours before serving.