No long speeches. No obnoxious music. No fluff. Just a concise demonstration of some stuff I made.
* 4 egg yolks
* 1/3 C erythritol + a small amount for topping (this part is totally up to you. I feel like you could reduce the 1/3 cup down to ¼ or so, since mine were toeing the line of being too sweet)
* A dash of salt
* 2 C heavy whipping cream
* .6 C half and half (traditionally you’d use all HWC, but I ran out, and this at least cut down on calories and fat a little bit since it’s already very dense)
* 1 tsp vanilla extract
Preheat oven to 325° F.
1. Whisk the egg yolks, erythritol, and salt until it lightens in color. Set aside.
2. In a saucepan, combine cream and vanilla. Bring to a gentle simmer, then remove from the heat for a few minutes before continuing.
3. Temper the egg yolks by slowly whisking a small amount of the hot cream into the yolk mixture. You can gradually increase the amount of cream you add as you go.
4. Strain the mixture to remove large bubbles.
5. Place 4-5 ramekins (depending on size) into some sort of oven-safe container, and add enough water so that it reaches at least halfway up the ramekins.
6. Fill ramekins and bake about 45 minutes.
7. Remove from the oven, carefully remove ramekins and place directly into the refrigerator. After about an hour, cover them with plastic wrap.
8. Chill for at least 2 hours before serving.
9. When you’re ready to eat it, let it sit at room temperature for about 30 minutes before proceeding.
10. Top with about 1 tbsp of erythritol (powdered is best), then broil in your oven (keep a very close eye on it!!) or use a torch to melt the erythritol.
**NOTE:** I’ve found that erythritol is hardest after it melts but *before* it turns brown, unlike sugar. It won’t end up glassy and smooth like sugar would. It will be hard when you break it, but slightly granular in your mouth.
11. Make sure you let the top cool for a few minutes before cracking in!
Makes 5 small ramekins. Per ramekin: 400 calories, 38.6 g fat, 3.1 g protein, 4.3 g net carbs (18.7 g carbs – 14.4 g erythritol).