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–+ servings

Pots de Crème Vanille Keto

Quieter than crème brûlée, more intimate than mousse — petits pots de crème are small, deep pots of set custard, richer than pudding, more yielding than flan.
Print Recipe
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Course: Dessert
Cuisine: French
Servings: 6 servings
Calories: 340kcal

Ingredients

  • 500 ml heavy cream
  • 200 ml whole milk (or all cream for keto)
  • 1 vanilla pod (Tahitian preferred) split
  • 6 egg yolks
  • 3 tbsp allulose or erythritol
  • 1 pinch salt
  • 200 ml heavy cream Chantilly
  • 1 tbsp erythritol Chantilly
  • 1/2 vanilla pod Chantilly

Instructions

  • Preheat oven to 160°C. Heat cream, milk, and vanilla pod until steaming. Steep 20 minutes.
  • Whisk yolks with sweetener and salt until smooth.
  • Slowly pour cream over yolks, whisking. Strain through a fine sieve.
  • Pour into six small pot de crème vessels or ramekins (three-quarters full).
  • Place in a bain-marie. Bake 30–35 minutes — they should wobble like gelatin when the tray is moved.
  • Cool, then refrigerate minimum 3 hours.
  • Make Chantilly: whip cold cream with sweetener and vanilla to soft peaks. Serve beside each pot.

Nutrition

Serving: 1serving | Calories: 340kcal | Protein: 7g | Fat: 32g
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