This most amazing dessert is the kind of recipe that can make you SO glad to be on a low-carb diet and not something else. Yes, this is a low-carb, high-protein, ultra-decadent dessert. It has only a very few, high-quality ingredients and is based on a classic French recipe. Best of all, it can be adapted to almost any flavor – but today we’re just going to do pure vanilla. I’m not talking any old vanilla – this is Mexican vanilla bean AND real Mexican vanilla extract. Suffice it say, we swooned.
Critically, you have to make it 24 hours in advance – or you may find yourself eating liquid creme, not the worst fate on earth but definitely not the plan. This recipe makes two 1C servings, or four 1/2 C servings (but who can eat just half a cup?).
Vanilla Pot de Creme
1 C heavy cream
1 vanilla bean
4 egg yolks
2 T splenda
1 t real vanilla extract
Preheat oven to 400º. Boil 4 C water in a saucepan or teapot.
Split the vanilla bean and scrape out the seeds, saving them. Heat the cream in a saucepan over low heat, and add the vanilla bean and seeds. Stir occasionally until small bubbles form around the edges.
Meanwhile, beat the egg yolks and Splenda at high speed until the mixture is pale and frothy.
Mix the vanilla extract into the cream, and remove the vanilla pod. Whisking constantly, slowly pour the cream into the egg yolks. Once combined, pour the mixture into 2 medium or 4 smaller ramekins or cups.
Place the cups in a glass baking dish and pour the boiling water around them to about halfway up the sides. Place in the oven and bake 30-40 minutes (depending on the size of the cups) until the center is barely set. Remove from the oven and allow to cool in the baking pan and water to room temperature.
Cover the pots and refrigerate overnight (small cups) to 24 hours (medium cups) until set. Garnish with raspberries, mint, chocolate, orange peel, or whatever takes your fancy.
Nutrition: A 1 C serving has 8 gm protein and 4 gm carbs; a 1/2 C serving has 4 gm protein and 2 gm carbs.