Low Carb Pot De Crème Dessert Recipe
Pot de crème is the name for the individual lidded porcelain jars or pots that this custard is traditionally baked in. This low carb French custard is richer than American custard due to using egg yolks instead of American who use whole eggs.
Preheat oven to 325F
6 large egg yolks
1/3 to ½ Splenda
2 cups half and half
1teaspoon low carb vanilla
Whisk egg yolks and Splenda until just blended. Stirring, bring the half and half to a simmer in a small saucepan. Gradually whisk the hot milk into the egg yolk mixture. Strain through a fine-mess sieve into a bowl or large measure with a pouring lip. Skim off any foam with a spoon. Stir in vanilla.
Pour the mixture into six 4-ounce pot-de-crème cups or ramekins. Put the lids on the cups or seal each ramekin with a snug-fitting piece of aluminum foil to prevent a skin from forming. Bake in a water bath for 40 to 60 minutes or until set but still quivery in the center when the cups are shaken. Take the cups or ramekins out of the water bath and let cool for 30 minutes, then refrigerate for at least 2 hours before serving these low carb custards.
Tips for custards doneness: (low carb or otherwise!)
Most custard should be removed from the oven as soon as the center appears quivery, like firm gelatin when the cup is gently shaken. Completely firm custard is overcooked and will turn slightly grainy.
To be doubly sure that the custard is ready, tilt the cup up at a 45 degrees angle. The center should remain firmly in place without flowing.
Insert a knife two-thirds of the way from the side of the cup toward the center. The knife should come out clean or with just a tiny smudge of low carb custard adhering.
Preheat oven to 325F
6 large egg yolks
1/3 to ½ Splenda
2 cups half and half
1teaspoon low carb vanilla
Whisk egg yolks and Splenda until just blended. Stirring, bring the half and half to a simmer in a small saucepan. Gradually whisk the hot milk into the egg yolk mixture. Strain through a fine-mess sieve into a bowl or large measure with a pouring lip. Skim off any foam with a spoon. Stir in vanilla.
Pour the mixture into six 4-ounce pot-de-crème cups or ramekins. Put the lids on the cups or seal each ramekin with a snug-fitting piece of aluminum foil to prevent a skin from forming. Bake in a water bath for 40 to 60 minutes or until set but still quivery in the center when the cups are shaken. Take the cups or ramekins out of the water bath and let cool for 30 minutes, then refrigerate for at least 2 hours before serving these low carb custards.
Tips for custards doneness: (low carb or otherwise!)
Most custard should be removed from the oven as soon as the center appears quivery, like firm gelatin when the cup is gently shaken. Completely firm custard is overcooked and will turn slightly grainy.
To be doubly sure that the custard is ready, tilt the cup up at a 45 degrees angle. The center should remain firmly in place without flowing.
Insert a knife two-thirds of the way from the side of the cup toward the center. The knife should come out clean or with just a tiny smudge of low carb custard adhering.
Labels: low carb, low carb dessert recipe, Pot De Crème
posted by Chef Linny at 1:04 PM
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