Servings: 6 Prep: 20 min Cook: 40 min Total: 4 hrs
Pot de Crème ( … meaning “Pot of Cream” is pronounced “POH DEH KREM”) is basically an old French custard. Put another way … this pot de creme recipe is … chocolate pudding!
This is a nice little dessert. Chocolaty, low in carbs and can be eaten during induction! It’s baked in a water bath, in the oven. While it’s usually done in little ceramic “ramekins”, you can just as easily use a ceramic soup bowl, or even a mismatched set of coffee mugs!
This particular recipe isn’t very sweet. I personally like it that way. I usually put some nicely sweetened whipped cream on top of it, which really boosts the sweetness. However, if you like it sweet, simply add a little more sugar equivalent to the cream.
Chocolate Pot de CrèmePrint Rate
- 2 1/2 cups cream heavy whipping
- 5 each large egg yolks
- 1/2 cup unsweetened cocoa powder
- 1/4 cup 'Swerve' or other sugar replacement
- 1/4 tsp salt
- Preheat oven to 350°F. Make certain you have a rack placed near the center of the oven.
- Place on the stove enough water to cover the bottom of a baking dish, with a depth of about 1-inch. Bring it to a boil, then keep it hot for a later step.
- Place the cream into a seperate small saucepan on the stove. Scald it, but do not let it boil over.
- While the cream is heating up, whisk your egg yolks in a medium sized mixing bowl.
- Once the cream has scalded, whisk in the cocoa powder, sugar equivalent and salt. Whisk well and make sure there are no lumps and that your sugar equivalent is dissolved.
- SLOWLY whisk the hot cream mixture into the egg yolks. Whisk briskly, while adding a steady stream of the hot liquid. If you add too much, too quickly, or you don't whisk it while adding it, you'll scramble the eggs and have little pieces of scrambled eggs within your otherwise smooth chocolate dessert.
- Strain this mixture through a fine meshed strainer, into a container with a spout (like a 4 cup measuring cup, or a pitcher). This will ensure a consistent and smooth texture.
- Pour the mixture into 6 six-ounce ramekins (or soup bowls, or coffee mugs, etc. ... something that can handle the heat in the oven).
- Line the bottom of a baking dish with a clean kitchen towel. Place the ramekins on top of the towel, with even spacing between each cup.
- Pour the hot water into the baking dish, so that the water reaches to roughly the same level as the custard mixture, within each cup (about an inch).
- Cover the pan with aluminum foil. Poke a few holes in the foil, to allow vapor to escape. Then, CAREFULLY place the baking pan into the center rack of your oven. Do not allow your water to splash around within the baking pan.
- Bake for approximately 30 minutes. Depending on the size of the cup you've used, it may take longer. To test, peek under the foil and jiggle the pan. If the edges of the custard are firm, you can remove them (the center can, and should, still jiggle, just a little bit. It will firm up as it chills).
- Remove the custards from the baking pan and wipe them dry. Place into a refrigerator to chill. They will firm when chilled (about 3 hours).
- Serve with whipped cream and a light dusting of cocoa powder.
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