And now… free stuff, yay! I used Raffle King to pick a random commenter.
The winner of the erythritol/xylitol sampler is Rachel C.
The two winners of the Lindt and Green & Black’s chocolate packages are Julie and fit lil fiddle.
The winner of the Godiva chocolate bar is ikkinlala.
Here’s an easy, delicious tweak to my Pots De Creme recipe for all you dairy-free folks. It’s just as creamy as the chocolate version, but it is less heavy and a bit sweeter. Using erythritol as the sweetener causes a nice crust to be formed on top of the chilled custard, reminiscent of creme bruelee! As for flavor, the almond extract is really good in this, so don’t skip it! The original recipe calls for vanilla beans, so use those if you like. One of these days I’ll get around to ordering some bean pods off of ebay. Using the scrapings of the pod would add pretty dark flecks!
Make this impressive dessert for a New Year’s gathering with a few good friends. No one will have any idea that these are low carb, sugar-free, gluten-free treats as they’re cleaning out the ramekin with a spoon. Or hog it all for yourself and have a blissful six pots-de-creme-filled days. They look like so much more work than they are, no?
Vanilla Almond Pots De Creme (Dairy-Free)
Adapted from a recipe at GourmetSleuth
Makes 6 servings
2 cups full fat coconut milk
6 egg yolks
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1/2 cup erythritol
1/8 teaspoon good-tasting pure stevia extract
2-3 tablespoons coconut oil or nonhydrogenated shortening (may or may not be necessary)
1/16-1/8 teaspoon sea salt
Preheat oven to 350 degrees Fahrenheit.
Measure out two cups of coconut milk from the can. If you don’t have enough milk, drop in chunks of coconut oil (or pour in liquid oil) until you have two cups of coconut milk/oil. I had to do this because the can didn’t contain the full two cups of coconut milk.
Heat 1 3/4 cup of coconut milk (or coconut milk/oil mixture) over medium low heat. Whisk egg yolks for a minute or two until they are a bit thick. Whisk in sugar, salt, and the reserved 1/4 cup of coconut milk. Stream hot coconut milk into egg yolk mixture very slowly, whisking the whole time. Stir in vanilla and almond extracts. Strain the mixture into a measuring cup if desired (I didn’t do this). Place six pots de creme cups in a large deep pan. Divide mixture amongst the cups. Pour enough warm water in pan to come up the sides of the cups half way. Cover the pan with foil (I didn’t do this, either). Bake for 45-55 minutes (mine took 50), or until still jiggly in the center but set around the edges. Lay a paper towel over the tops of the serving cups and chill for 2-4 hours until serving. Store individual servings wrapped in a paper towel and plastic wrap.
~3.5g net carbs per serving