Milk Chocolate Pots de Creme | @tasteLUVnourish | #chocolate #potsdecreme #light

Milk Chocolate Pots de Creme

This beauty began as a milk chocolate creme brûlée, but as I can’t leave anything alone, some type of transformation was inevitable. I’ve just been trying to reduce the amount of sugar in my diet lately and the added crunchy layer of sugary goodness in creme brûlée was just another one of those sacrifices I’ve had to make. So, I threw on a fancy name, calling this a Pots de Creme, and that alone made me feel so much better. But seriously, this is a delicious pots de creme. It is creamy, sweet, chocolatey and basically, perfect as is.

Inspiration for this recipe came from one of my favorite magazines, Cooking Light. I’ve always felt that they represent the way I love to eat. Just real food without ten sticks of added butter. So, you can imagine how excited I am to tell you that I’ve been asked to join Cooking Light’s Blogger Connection! What does this mean for you? Well, every so often, I’ll be sharing some of the latest news, recipes and tips that I find in Cooking Light Magazine.

In the spirit of Cooking Light, I’d like to help you lighten up some of your favorite recipes! Click over to my Facebook page, give it a like, and tell me what dish you love, but would like to see lightened up. I’ll feature one recipe a month with a healthier version!

Milk Chocolate Pots de Creme | @tasteLUVnourish | #chocolate #potsdecreme #light

Milk Chocolate Pots de Creme

2 cups whole milk (see Notes)
3 tablespoons granulated sugar, divided
1/8 teaspoon salt
3 ounces milk chocolate, finely chopped
2 large eggs
2 large egg yolks
1 tablespoon amaretto
1/2 teaspoon pure vanilla extract

Preheat your oven to 300 degrees.

In a medium saucepan, combine the milk, 2 tablespoons of the sugar and the salt. Bring just to a simmer over medium heat, stirring frequently. Remove from the heat and add the chocolate. Whisk until the chocolate has melted and set aside.

In a medium bowl, add the remaining 1 tablespoons of sugar with the eggs and egg yolks. Whisk until smooth. Very gradually and in a very fine stream, add the chocolate mixture to the bowl while constantly whisking. Be careful to do this very slowly at first, so you don’t cook the eggs. Add the amaretto and the vanilla extract and whisk to incorporate.

Divide the mixture between 6 ramekins, pouring about a half cup in each. Place the ramekins in a 13 x 9 baking dish. Add hot tap water to the baking dish so that it comes up just about an inch around the ramekins.

Bake in the oven for 50 minutes.

Carefully remove the ramekins from the pan and allow them to cool on a wire rack for about 30 minutes. Cover and chill in the refrigerator for three to four hours.

Serves 6

Inspired by, Milk Chocolate Creme Brûlée, Cooking Light Magazine, November 2014

Notes:

  • Whole milk will give you the creamiest texture, but you can also use a reduced fat milk and get great results. I’ve also tested this recipe with almond milk and found it really delicious.
  • For a little decadence, try topping this with whipped cream or chocolate shavings.
  • If you do not want to add amaretto to this, substitute 1/2 teaspoon pure almond extract in its place.
  •  

    Milk Chocolate Pots de Creme | @tasteLUVnourish | #chocolate #potsdecreme #light

     

    FacebookTwitterGoogle+TumblrKindle ItStumbleUponRedditEmailPrintFriendlyShare a little love...

    Thai Coconut Shrimp Soup

    Thai Coconut Shrimp Soup from www.tasteloveandnourish.com | @tasteLUVnourish | #thai #coconut #shrimp #soup @lovemysilk

    I love the flavors of Thai cooking. The contrasts between sweet, sour, salty and spicy are intriguing and unique. This soup, with flavors of creamy coconut, spicy red chilis and a bit of curry, finds balance with citrusy lemongrass and lime. This is a recipe I’ve wanted to make for a while now. There are endless variations of this soup, but this is my lightened up interpretation. The end result is delicious.

    The key ingredient is coconut milk and normally, I’ve always reached for the canned variety. Even though I’ve only used the light version, the amount of calories, fat and saturated fat is really high. I’ve been trying to reduce the amount of saturated fats in my diet to keep my heart healthy. For this recipe, I decided to give Silk’s Unsweetened Coconut Milk a try. I did my homework on this and was so shocked to see the difference between Silk and the light canned coconut milk. Cup for cup, Silk has 45 calories compared to 180 in the canned milk. Most important to me, Silk has just 4.5 grams of fat, 4 of them saturated, compared to 16 grams of fat with 12 of them saturated in light coconut milk! That is about the maximum number of saturated fat you should have in your diet in one day!

    With so much flavor going on in this soup and great textures from the creamy broth, wonderful shrimp and Napa cabbage, I doubt you’ll miss any of the fat or calories from canned coconut milk.

    Thai Coconut Shrimp Soup from www.tasteloveandnourish.com | @tasteLUVnourish | #thai #coconut #shrimp #soup @lovemysilk

    Thai Coconut Shrimp Soup

    2 tablespoons olive oil
    4 cloves garlic, minced
    4 teaspoons grated fresh ginger root
    4 teaspoons minced lemongrass or lemongrass paste
    1 teaspoon curry powder
    1/2 teaspoon crushed red pepper flakes
    2 cups vegetable broth
    1 pound medium shrimp, peeled and deveined
    4 cups Silk Unsweetened Coconut Milk
    2 cups Napa cabbage, finely shredded
    sea salt to taste
    lime wedges, for serving
    fresh cilantro or parsley, for serving
    green onion, sliced, for serving

    In a large pot over medium heat, add the olive oil, garlic, ginger and lemongrass. Give it a stir, then add the curry, crushed red pepper flakes and the broth. Increase the heat to medium-high bringing the broth to a light boil. Add the shrimp and reduce the heat to medium. Simmer for 3 minutes. Add the coconut milk and cabbage. Increase the heat just a bit and as soon as the soup comes to another very light simmer, remove it from the heat.

    Season with salt to taste. Serve in bowls and top with a squeeze of lime and some cilantro or parsley, green onion and additional crushed red pepper if you’d like.

    Serves 4 to 6.

    Thai Coconut Shrimp Soup from www.tasteloveandnourish.com | @tasteLUVnourish | #thai #coconut #shrimp #soup @lovemysilk

    Sign up and get Silk® coupons, new offers and recipes once a month AND monthly giveaways like a chance to win Silk® for an entire year!

    Follow Silk® on Facebook for even more great ideas for creating healthier plant-based, dairy and gluten free recipes!

    Thai Coconut Shrimp Soup from www.tasteloveandnourish.com | @tasteLUVnourish | #thai #coconut #shrimp #soup @lovemysilk

    This conversation is sponsored by Silk. The opinions and text are all mine.