Chocolate Pot de Creme (160 calories, 6 g protein, and only 2 g fat per serving!)
 Recipe)
- Number of Servings: 6
Ingredients
3/4 c egg substitute (like egg beaters)1/2 cup unsweetened cocoa powder 3/4 cup sugar 3 tbsp Swiss Mocha flavored instant coffee powder2 tbsp water1 cup skim milk, heated until very hot Non-Fat Whipped Topping
Preheat oven to 320 degrees F. Adjust oven rack to center position. Place six demitasse cups, pots de creme cups, or small custard cups (1/3 cup each) and set them into a large baking dish.
Heat milk to boiling, and set aside (do not scorch)
In a large bowl, beat eggs slightly; add cocoa, sugar, and coffee+ 2 tbsp water; beat until well mixed. Mix in hot milk until blended. Pour egg mixture into custard cups; cover with lids or aluminum foil.
Bring the water for the water bath to a light simmer on top of the stove; carefully pour hot water into the baking pan to come at least half-way cup the sides of the custard cups. NOTE: The most common mistake people make in baking a custard is not putting enough water in the hot-water bath. The water should come up to approximately the level of the custard inside the cups in order to protect your custard from the heat.
Bake approximately 20 minutes or until set around the edges but still loose in the center. The cooking time will depend largely on the size of the custard cup you are using, but begin checking at 15 minutes and check back regularly. When the center of the custard is just set, it will jiggle a little when shaken, that's when you can remove it from the oven. Remove from oven and immediately remove cups from water bath; remove aluminum foil and let cool on wire rack until room temperature. Cover with plastic wrap, and refrigerate at least 2 hours or up to 2 days.
To serve, top with 1 tbsp Non-Fat Whipped Topping
Makes 6 servings (depending on size of custard cups).
Number of Servings: 6
Recipe submitted by SparkPeople user JAMIEMONSTER.
Heat milk to boiling, and set aside (do not scorch)
In a large bowl, beat eggs slightly; add cocoa, sugar, and coffee+ 2 tbsp water; beat until well mixed. Mix in hot milk until blended. Pour egg mixture into custard cups; cover with lids or aluminum foil.
Bring the water for the water bath to a light simmer on top of the stove; carefully pour hot water into the baking pan to come at least half-way cup the sides of the custard cups. NOTE: The most common mistake people make in baking a custard is not putting enough water in the hot-water bath. The water should come up to approximately the level of the custard inside the cups in order to protect your custard from the heat.
Bake approximately 20 minutes or until set around the edges but still loose in the center. The cooking time will depend largely on the size of the custard cup you are using, but begin checking at 15 minutes and check back regularly. When the center of the custard is just set, it will jiggle a little when shaken, that's when you can remove it from the oven. Remove from oven and immediately remove cups from water bath; remove aluminum foil and let cool on wire rack until room temperature. Cover with plastic wrap, and refrigerate at least 2 hours or up to 2 days.
To serve, top with 1 tbsp Non-Fat Whipped Topping
Makes 6 servings (depending on size of custard cups).
Number of Servings: 6
Recipe submitted by SparkPeople user JAMIEMONSTER.
Nutritional Info Amount Per Serving
- Calories: 168.5
- Total Fat: 2.4 g
- Cholesterol: 1.1 mg
- Sodium: 84.9 mg
- Total Carbs: 33.7 g
- Dietary Fiber: 2.4 g
- Protein: 6.6 g
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