It is really easy to follow the Trim Healthy Mama plan without buying a bunch of special ingredients. I shared a few lists of easy meal ideas – breakfast, lunch, dinner, and snacks.
But… if you want something sweet then you will have to look into purchasing a few of those new ingredients.
Luckily, many grocery stores now carry some of those sweeteners, so it is possible to make some great new desserts.
The first few things you’ll want to purchase stevia (get a pure extract with no additional fillers) and a granulated sweetener (xylitol, erythritol, or Truvia are good choices).
And, when you begin your adventures with sugar and grain-free desserts, I really think it’s best to start with non-baked good items (like cookies and cakes). I’ve had a lot of flops learning about cooking with almond and coconut flours. It can get expensive!
But I’ve had really good success with other kinds of desserts – custards and chocolates. Today I’m sharing one of my new favorites.
Chocolate Custard Trim Healthy Mama Style
This is a rich, dark French-style custard called pot de crème. It’s made with basic ingredients but tastes so good. And, it is the perfect dessert to make if you have some leftover egg yolks on hand after using those whites for your Trim Healthy Mama “E” breakfast.
It does take a bit of work – you’ll need to bake the custard in a water bath. But it’s definitely worth the effort! And, when you’re enjoying a nice “S” dinner you can finish your meal with this decadent dessert (don’t forget the whipped cream!).
Trim Healthy Mama: Chocolate Pot de Crème Recipe
Serves 6 people
Tools & Equipment
- Large Measuring Cup
- 4-ounce cups or ramekins
For the sweetener: I like to use xylitol with a scoop of stevia blended in a coffee grinder to a powder. This ensures a smooth texture to the finished custard.
- 6 large egg yolks
- 1/3 cup on-plan sweetener (see note)
- 1/4 cup cocoa powder
- 1 cup heavy cream
- 1 cup unsweetened almond milk
- 2 oz. 85% chocolate, finely chopped
- 1 tsp vanilla
Though you might think these are complicated and hard to make they aren’t at all. These are easy to make whether you are confident in the kitchen or not.
These make great desserts and snacks which are perfect for you or to share with others.
Preheat the oven to 325 degrees.
Whisk the egg yolks, sweetener and cocoa powder is a large measuring cup or bowl.
I found a large 4-cup measuring a good size to use or you can use a regular mixing bowl.
Whisk it together well to break up the egg yolks and combine the ingredients to create an even mixture.
Bring the heavy cream and almond milk to a simmer in a small saucepan.
Make sure to stir the mixture often as you don’t want it boil or bubble. If you are using extra thick cream make sure you stir or whisk it well to break it up and combine it with the almond milk.
Add the 2 oz of 85% chocolate to the simmering milk mixture and whisk until melted.
Make sure it is thoroughly melted before moving it from the heat.
Slowly whisk the hot milk mixture into the egg yolk mixture, make sure to keep whisking to combine the ingredients together well.
Add the mixture at 1/2 cup at a time until it is all mixed in. Add in the vanilla for taste and stir well.
Once your mixture is all mixed together and you are confident, carefully pour the mixture into six 4- ounce cups or ramekins.
Seal each container with a piece of foil ready to be placed in a water bath.
Bake in a water bath until set but still quivery in the center, 35-45 minutes. Don’t overcook.
To create a water bath simply wrap each ramekin or container (make sure the container is oven friendly) in foil around the edges. Place on a deep dish tray and fill the tray with water.
Make sure the water is no deeper than 1 inch or half of the deep pan you are using as your base.
Remove custards from water bath and allow to cool 30 minutes before refrigerating.
Refrigerate at least 2 hours. Serve with a dollop of whipped cream.
This is an “S” option for Trim Healthy Mamas. Recipe adapted from The Joy of Cooking.