The cookies are definitely not sugar-free

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

3              Yolks

1               Egg

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.


Filed under baking, cooking, desserts, food

6 responses to “MAPLE POT DE CREME – Sugar Free

  1. Sounds delicious! We’re dairy free so do you think it would work with rice milk? I might give it a try

  2. OK, but maple syrup and agave syrup both contain sugar… I always use maple syrup when I want a sweetener, but it IS mostly sugar

    • Hi Vinny, you are right, they are both sugars and for any glycelic purposes they are equal. But, unlike sugar, maple syrup is not processed at all and it contains a large amount of minerals such as calcium, potassium, zinc and manganese. It’s also prized for its anti-oxydant properties. And way less caloric than sugar. I am certainly not advocating large doses (and at the price of real maple syrup, who can afford too much anyway?) but, now and then, it’s way better than table sugar. Thank you for stopping by!

  3. This looks awesome. Our family use mainly honey and maple syrup anyway. BUT we did have mince pies yesterday!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s