[Marianne]

.

Earl Grey Tea and Chocolate Pots de Creme




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.

43 grams unsweetened baking chocolate, coarsely chopped
236 ml heavy or whipping cream
157 ml water
3 Earl Grey tea bags
4 large egg yolks
5 tablespoons granular sugar substitute
Whipped cream, sweetened with sugar substitute (optional)
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1. Heat oven to 325°F. 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.

Servings: 4
Prep time: 15 minutes
Bake/Cook time: 40 minutes
Chill time: 2 hours



Carbohydrates:
7 grams
Net Carbs:
2 grams
Fiber:
5 grams
Protein:
6 grams
Fat:
33 grams
Calories:
328

fra www.atkins.com