Active No-Carber Forums

adwred

1 525-mL can (2-1/4 cups) coconut cream or coconut milk*
2 oz unsweetened baking chocolate, chopped
10 egg yolks
1 Tbsp. vanilla
Sweetener of your choice, to taste (one that can be heated)

Preheat oven to 325 F (170 C).

In a saucepan, heat coconut cream to a simmer. Remove from heat, add chocolate and let stand off the heat for 5 minutes. Stir until chocolate is melted.

Meanwhile, in a 4-cup pyrex measuring cup or large spouted bowl, whisk yolks with 2 tbsp. cold water, vanilla and sweetener. Drizzle in hot coconut milk, slowly, whisking constantly. Pour mixture from the spouted container into seven 175-mL (3/4-cup) custard cups or ramekins.

Place cups in a 13x9-inch baking pan or any high-rimmed oven-proof vessel. Pour in enough hot water to come about 1-inch up the sides of the cups. Bake in centre of oven for 20 - 25 minutes or until just set but centres are still jiggly when you shake the pan.

Remove from oven and let cool to room temperature. Remove cups from water, dry the bottoms, cover each cup with plastic wrap and chill in the fridge for at least 6 hours or overnight.

These will keep in the fridge for about 4 days, no problem, so they're great to make in advance for a party or a special date.

My fitday calculations put this dessert at 231 calories, 22 g fat, 4 g carb (1 g of which is fibre) and 6 g protein.

*At my local Asian market they have a brand of coconut cream ('Aroy D' Coconut Cream in 525mL cans) that this recipe is based on, but you can substitute the same volume of your own favourite/lowest-carb coconut milk or cream for my brand. Mine has 2 g of carb per 125 mL (1/2 cup) of cream and is 70% coconut milk solids, rather than the 50-something% that coconut milk usually is, so it makes a nice rich texture, exactly like real dairy pots de creme.

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I'm a vegetable-eater by proxy. I make sure to get 5-10 servings of herbivore per day.