This is a recipe I like to pull out when I'm making keto royal icing or any other recipe that only uses egg whites (meringues also come to mind). I hate to waste perfectly good yolks (my mom's influence coming in strong there) and I almost always have butter and heavy cream on hand so it just makes good sense to make a round of these tasty, keto-friendly salted caramel pots de crème.
Salted Caramel Pots de Crème Recipe
- ¼ cup unsalted butter
- 1½ cups heavy whipping cream
- ¼ cup erithrytol, powdered in a spice/coffee grinder
- ¼ teaspoon liquid stevia (vanilla-flavoured if you have it)
- ½ teaspoon pure vanilla extract
- 1 teaspoon caramel extract
- ⅛ teaspoon Himalayan pink sea salt
- 4 large egg yolks
- 1 pinch flaky salt per serving (either Maldon or Fleur de Sel)
Preheat oven to 300F. Separate 4 egg yolks from the whites and save whites for a different recipe (like keto royal icing for cookies).
Melt butter over medium heat in a wide pot or skillet. Whisk in powdered erythritol, Himalayan pink sea salt and extracts. Stir for about 5 minutes, or until the mixture has the texture of thickened and has taken on a nutty, caramel fragrance.
Reduce the heat to medium-low and gradually whisk in the cream. The mixture will bubble vigorously and will seize when the cream is added. Keep at a gentle simmer for about 7-10 minutes, or until the mixture thickens slightly. Remove from heat.
Stir egg yolks in a 4-cup measuring cup to blend. Gradually whisk in the warm caramel mixture.
Pour the custard equally into 4 ramekins and place in a pan. Cover the pan with aluminum foil, leaving one corner uncovered. Place the pan in the oven and carefully pour enough hot water into the pan to come halfway up the sides of the cups, then cover the open corner with the foil. Bake the custards for about 50 minutes, or until they are just set around the edges but still jiggle slightly when the cups are gently shaken. (Be careful of escaping steam when you uncover the pan.)
Remove the cups from the pan and transfer to a wire rack to cool for about 1 hour. Cover each cup with plastic wrap and refrigerate until chilled (at least 4 hours) or up to 2 days.
Sprinkle a pinch of sea salt over each pot de crème and serve chilled with a dollop of keto whipped cream if desired.
Do you have any other great recipes that use up egg yolks? Let me know in the comments. Also, I would love to hear your comments if you make this recipe. And, of course, tag me in any pics of your creations you might post so I can see them. :)