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This is actually a light dessert - no kidding! Dark chocolate and spicy nutmeg give it a flavor boost that make you forget you're using fat free milks and less eggs then the typical recipe. Instead of nutmeg, use your creativity for other versions, including adding instant coffee or espresso, Bailey's Irish Cream, dried chili and cinnamon (for a Mexican flare) or even smoked salt.
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Spiced Dark Chocolate Pots de Creme

January 23, 2011

30 min or less active, 60 min or less total, dessert, fall, gluten-free, spring, summer, winter

This is actually a light dessert - no kidding! Dark chocolate and spicy nutmeg give it a flavor boost that make you forget you're using fat free milks and less eggs then the typical recipe. Instead of nutmeg, use your creativity for other versions, including adding instant coffee or espresso, Bailey's Irish Cream, dried chili and cinnamon (for a Mexican flare) or even smoked salt.
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Information

Servings: 4
Time: About 20 minutes active; 60 minutes total plus time to cool
Price: About $3.80 total; $0.95 per serving
Nutrition (per serving):
Calories: 166.5
Protein: 6.6g
Fat: 7.7g
Saturated fat: 1.1g
Carbohydrates: 20.1g
Fiber: 1.1g
Sodium: 214.6mg
Cholesterol: 109mg
High In:
Good Source:
Low In:

Ingredients

  • 1 egg + 1 egg yolk
  • 2 Tbsp sugar
  • 5 oz fat free evaporated milk
  • 1/3 cup soy milk (or fat free)
  • 2 oz dark chocolate, broken up (I used 70%)
  • 1/2 tsp vanilla extract
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 8 Tbsp whipped cream (2 Tbsp dollop for each)
  • Orange zest, for garnish

Preparation

  1. Preheat the oven to 300 degrees. Whisk together egg, egg yolk and sugar in a large bowl. Set aside.
  2. Bring evaporated milk and soy milk to a boil over medium heat in a small pot. Remove from heat and stir in chocolate. Return to heat and simmer until chocolate is just melted, stirring constantly.
  3. Whisk 1/2 cup of the chocolate mixture into the eggs/sugar until just incorporated (adding just a bit at a time will insure you don't cook your eggs). Add remaining chocolate mixture, whisking constantly. Add vanilla, nutmeg and salt.
  4. Fill four ramekins or other oven-proof dishes equally with the custard. Place in a roasting pan and fill half way with boiling water. Bake 25 to 30 minutes until custard is set. Remove from pan to cool and then chill in the refrigerator. Top with whipped cream and orange zest.

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