Low Carb Chocolate Espresso Pots de Crème

Today is a good day to do inside activities. My fancy phone tells me that there is a heat advisory in effect and that it is currently 108 degrees Fahrenheit at 2:00 pm. That’s Texas for you! It seems that we always have have weather extremes. I grew up here so I’m fairly used to the range of temperatures and weather phenomena.

On days like this, we like to get artsy and crafty. We’ve already built a fort with a card table and blankets. My baby bear loved it! In just a little bit, we will be making homemade croissants. It’s hard to turn the oven on because more heat is the last thing I need but my kiddo is in her baking groove and I just have to support that awesomeness. Plus, I get to eat homemade croissants. That’s a win, for sure!

Here’s what I made this morning while everyone was sawing logs. The best time for baking and creating new recipes is always in the morning. I think it’s the only time my house is quiet. Lol I love my crazy life!

Ingredients:

1 1/2 cups heavy cream

1 1/3 cups whole milk

4 ounces chopped bittersweet chocolate

1 tablespoon instant espresso powder

6 large egg yolks

1/4 cup granulated maltodextrin/sulcralose zero calorie sweetener

Directions:

1. Preheat oven to 300 degrees Fahrenheit. Fill a 13 x 9 inch casserole dish with 1 inch of water (water bath) and place in the oven while preheating.

2. In a medium saucepan over medium low heat on the stovetop, heat cream, milk, chocolate, and espresso powder. It should not boil. Stir and heat until chocolate has melted.

3. In a large bowl, whisk together egg yolks and granulated maltodextrin/sulcralose zero calorie sweetener.

4. While whisking, slowly drizzle in hot chocolate mixture. Go slow because you don’t want to end up with scrambled eggs. With a spoon, skin off any foam that has been created.

5. Pour mixture into 6 six-ounce ramekins. Place ramekins in water bath and bake for 55-60 minutes.

6. Remove from the oven and allow to cool. Place ramekins uncovered in the refrigerator for 2-24 hours. Cover after first 2 hours if you need to refrigerate for longer. Serve chilled.

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6 thoughts on “Low Carb Chocolate Espresso Pots de Crème

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