SERVINGS: 4 Total Time: 50 minutes + 8 hours for cooling
•¼ cup erythritol (for caramel sauce)
•¼ cup erythritol (for cream)
•⅛ cup water
•1 cup fat cream
•2 whole eggs
•2 egg yolks
•1 ½ tbsp butter
•1 tbsp vanilla
1.In a saucepan, heat the erythritol to prepare the caramel. Add water and butter; stir until the sauce is
golden. Pour sauce in ramekins.
2.In a deep bowl, mix the cream, erythritol for cream and vanilla.
3.In another bowl, beat the eggs and add the yolks. Mix again by a mixer.
4.Add the egg mass into the creamy base. Mix to uniformity. Pour cream into the ramekins on the caramel
5.Put ramekins in a baking dish, filling it with half hot water.
6.Bake in the oven at 175°C (347°F) for 35 minutes.
7.To cool pudding and leave it in the refrigerator for 8-10 hours.
8.Extract the contents of each ramekin on the dish bottom up.
Nutrients per one serving: Calories: 297 | Fats: 31.4 g | Carbs: 2.3 g | Proteins: 4.4 g