Creamy and rich low carb pots de creme with a spicy ginger kick. It’s an elegant finish to any holiday meal. This post is sponsored by Gourmet Garden.
For me, ginger has been something of an acquired taste. As a kid, I enjoyed ginger in some sweet things like ginger ale and gingersnaps, but that was about it. I didn’t like strong gingery things like marmalade or candied ginger, and I certainly didn’t want that spicy root anywhere near my dinner recipes. I remember once biting into a lovely looking chocolate and being caught be surprise that it was candied ginger. I spent about 20 minutes trying to rid my mouth of that awful taste, rinsing and swilling water multiple times. I would avoid take-out dishes with a lot of ginger in them, and I never, ever let picked ginger touch my sushi. I was, to all intents and purposes, a ginger-phobe.
And now I can’t seem to get enough of it. I don’t know quite where along the way I started to like ginger but it was well into my 20’s, and possibly into my 30’s. I love it in sweet recipes and I love it in savoury recipes. And I especially love it around the holidays. It’s just a wonderful, festive flavour and I enjoy finding ways to work it into my low carb dessert recipes.
One thing I don’t like is buying fresh ginger root. I do love fresh ginger but I get a chunk of root and I have to peel it and grate it. And then I always end up with plenty of root leftover which usually goes moldy before I can find another use for it. So I love the simplicity of the Gourmet Garden ginger paste, which I can just squeeze from the tube directly into my recipes. It’s perfect for making quick dinner stir-stir fries, and has a much fresher flavour than ground ginger. It works well in sweet recipes too, as evidenced by these low carb pots de creme. An amazingly rich and decadent holiday dessert.
Along with their tubes of herbs, Gourmet Garden also makes some Lightly Dried herbs and spices. These are truly convenient for adding fresh flavour to your recipes without having to grate and chop them yourself (have I ever told you how much I hate chopping fresh cilantro? It always sticks to the knife!). I used a sprinkle of Lightly Dried Ginger as garnish for these pots de creme, in place of higher carb candied ginger. They really do make a great end to a special meal.
You can find Gourmet Garden herb and spice pastes, as well as the lightly dried herbs, in the produce section of most grocery stores.This post is sponsored content but all opinions are my own.
Chocolate Ginger Pots de Creme
- 1 cup heavy cream
- 1/2 cup half and half or 1/4 cup more cream and 1/4 cup water
- 1/3 cup confectioner’s Swerve Sweetener
- 2 1/2 ounces unsweetened chocolate chopped
- 1/2 tsp vanilla extract
- 3 large egg yolks
- 1 1/2 tbsp Gourmet Gardens Ginger Paste
- Pinch kosher or sea salt
- Lightly sweetened whipped cream (optional)
- Lightly Dried Ginger for garnish (optional)
- Preheat oven to 300F. In a medium saucepan over medium heat, whisk together cream, half and half, and confectioner’s Swerve. Heat until cream just begins to simmer, whisking frequently.
- Remove from heat and add chopped chocolate. Let sit 3 or 4 minutes, until chocolate is melted. Add vanilla extract and whisk until smooth.
- In a medium bowl, whisk egg yolks with ginger paste and salt until well combined. Slowly pour chocolate mixture to egg yolks, whisking constantly to combine.
- Divide custard among 6 ramekins or tea cups. Set into a larger baking dish and fill with enough boiling water to reach halfway up the sides of the cups. Cover with foil and poke several holes in the foil. Bake 30 to 40 minutes, or until custards are set around the edges but still jiggle slightly in the center.
- Remove from water bath immediately, let cool, and then wrap tightly in plastic wrap and refrigerate for at least 4 hours. Serve with lightly sweetened whipped cream and garnish with a light sprinkle of the lightly dried ginger.
Total fat: 28.93g
Calories from fat: 260
Total dietary fiber: 1.96g