It’s much easier to omit sugar from recipes that don’t need leavening agents, such as custards or fruit desserts like crumbles. Here is my revised version of a maple pot de creme. I insist on using Grade B Maple Syrup (and none of the fake stuff, that would be sugar anyway) as its taste is fuller and caramel-y. The original recipe calls from some brown sugar which I converted into agave syrup.
This is not exactly fat-free but we have been talking about avoiding sugar only. For now…
RECIPE – Yields 8 portions (4 oz ramekins)
1/2 C Maple Syrup, Grade B
2 C Heavy Cream
1/4 ts Salt
1/4 ts Vanilla Extract
2 T Agave Syrup
1. Place maple syrup in a sauce pan and bring to boil until thick and reduced by about half. Remove from heat and whisk in cream, salt and vanilla extract.
2. In a bowl combine egg, yolks and agave syrup and whisk until smooth. Slowly add the cream mixture, constantly whisking so the eggs won’t curdle.
3. Strain through a fine mesh strainer and pour into ramekins.
4. Place the ramekins in a roasting pan and add hot water to reach 1/3 up the side of the ramekins. Cover with foil and bake at 300F until set – about 30 minutes depending on oven.
5. Let cool and refrigerate for a few hours before serving.