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[Obesity Discussion]

EARL GREY TEA AND CHOCOLATE POTS DE CREME

Servings: 4
Prep time: 0:15:00
Bake/Cook time: 0:40:00

Calories: 328
Fat: 33 grams
Protein: 6 grams
Carbohydrates: 7 grams
Fiber: 5 grams
Net Carbs: 2 grams
1 1/2 ounces unsweetened baking chocolate, coarsely
chopped
1 cup heavy or whipping cream
2/3 cup water
3 Earl Grey tea bags
4 large egg yolks
5 tablespoons granular sugar substitute
Whipped cream, sweetened with sugar substitute (optional)
1. Heat oven to 325F. 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).
2. Add tea bags to remaining cream mixture in saucepan
and let steep 10 minutes. Squeeze tea bags over
mixture and remove.
3. 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.
4. 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.
5. 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.
Super silky in texture, with an intriguing, delicately sweet flavor,
this baked dessert custard is currently popular at many upscale
restaurants. Earl Grey is a black tea made fragrant with
bergamot oil.

Atkins - Earl Grey Tea and Chocolate Pots de Creme

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