SOUS VIDE CHOCOLATE POTS DE CREME


 

I N G R E D I E N T S

  • 12 oz heavy cream
  • 4 oz dark chocolate baking chips 
  • 3 tablespoons erythritol 36g
  • 1 teaspoon vanilla extract
  • pinch salt
  • 4 egg yolks
D I R E C T I O N S
  1. Prepare a sous vide water bath set to 176 degrees F (80 degrees C).
  2. Bring heavy cream to a simmer.
  3. Whisk dark chocolate baking chips, erythritol, vanilla extract, and salt in with cream. Remove from heat.
  4. Whisk in egg yolk one at a time until mixture is smooth.
  5. Transfer mixture to a pourable measuring cup to easily divide mixture.
  6. Divide mixture into six 4-ounce mason jars.
  7. Screw on lids fingertip tight.
  8. Place sealed jars at the bottom of the water bath.
  9. Cook custards for 1 hour.
  10. Remove jars from the water bath using tongs. (They're hot! Watch out!)
  11. Place the jars in the fridge to cool and set for a minimum of 3 hours.
  12. Serve as is or topped with whipped cream and cinnamon.
N O T E S
  • Meal Type: Dessert
  • Serves: 6
  • Total Time: 1h 10min
  • Calories: 309
  • Net Carb: 6.7g

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