Keto Pot De Creme | Keto Chocolate Pudding
- 60 grams chocolate (or 100% or Bakers Chocolate I use Lindt 90%)
- 80 grams heavy whipping cream
- 1 egg yolks
- 1 1/2 tablespoons erythritol (or 100% or Bakers Chocolate I use Lindt 90%)
- 3 drops vanilla extract (or 100% or Bakers Chocolate I use Lindt 90%)
- 1 pinch salt
- Break up chocolate into small pieces and put it in a bowl In a separate bowl, add the egg yolk and give it a quick whisk In a thick-bottomed saucepan, add the cream and the erythritol and heat it over a low flame.
- Also add in a few drops of the vanilla extract.
- Bring the cream and erythritol mix just to a boil, while stirring continuously to prevent scorching.
- As soon as the first bubbles appear in the cream, take it off the heat.
- Add a few drops of the hot cream to the egg yolk and whisk it in.
- This is called tempering, and it's done so the boiling cream doesn't turn the yolk into scrambled egg.
- Add a new drops at a time and whisk.
- Then add the entire cream to the egg yolk and give it all a good mix.
- Put the egg and cream mix back into the saucepan and put it on a low heat.
- This is your custard.
- Keep stirring the custard, until you start to see it thicken.
- Watch it carefully at this point, it shouldn't become too thick.
- It's done when it just coats the spatula or the back of a spoon.
- Immediately take the custard off the heat and pour it over the chocolate pieces.
- Let sit for a minute, then whisk it all together until you get a thick, glossy pudding.
- If the chocolate feels a bit too thick, add a bit more cream to loosen it up.
- Also add in a pinch of salt and whisk Divide among two ramekins or cups and let it set in the refrigerator for about 30 mins.
- Top with a bit of whipped cream or creme fraiche and serve.
- It's even better with a bit of berry compote and cream.
Originally posted 2019-02-20 18:27:12.