Earl Grey Tea And Chocolate Pots De Creme

Recipe Ingredients

1 1/2 oz	42g	Unsweetened baking chocolate - coarsely chopped
1 cup	237ml	Heavy or whipping cream
2/3 cup	157ml	Water
3		Earl Grey tea bags
4		Egg yolks (large)
5 tablespoons	75ml	Granular sugar substitute
		Optional
		Whipped cream - sweetened with
		Sugar substitute

Recipe Instructions

Heat oven to 325 degrees. Place chocolate in a small bowl. In a small saucepan over medium heat, bring cream and water to a simmer. Remove from heat. Pour just enough cream mixture over chocolate to cover (about 1/2 cup).

Add tea bags to remaining cream mixture in saucepan and let steep 10 minutes. Squeeze tea bags over mixture and remove.

Whisk chocolate mixture until smooth. Whisk egg yolks and sugar substitute into the warm cream mixture in saucepan until well mixed, then whisk in the chocolate until smooth.

Pour mixture through a strainer into four 4-ounce ramekins or custard cups. Place cups in a large roasting pan. Place roasting pan in oven and carefully pour boiling water into pan until water comes halfway up sides of cups. Cover entire pan with foil and bake 33 to 35 minutes, until custards are set but slightly jiggly in center. Let stand in pan at room temperature 15 minutes.

Remove cups, cover with plastic wrap (stretch wrap over edges of cup so wrap does not touch custard) and refrigerate until cold. Serve topped with a dollop of whipped cream, if desired.

This recipe yields 4 servings.

Carbohydrates: 7 grams

Net Carbs: 5.5 grams

Fiber: 5 grams

Protein: 6 grams

Fat: 33 grams

Calories: 328

Source:
Atkins Cookbook at http://atkinscenter.com

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