This recipe for Low-Carb Orange Pots de Crème makes rich orange-vanilla custards. These custards make an easy, elegant, and delicious dessert for those on low-carb, keto, Atkins, grain-free, and gluten-free diets.
Preheat oven to 350º Fahrenheit. You will need 6 ramekins (1/2 cup size) and a baking dish or pan the ramekins will fit in, such as a 9" X 11" baking dish.
Add the heavy whipping cream, orange zest, and about half of the sweetener to a medium sauce pan. Heat gently over low heat, stirring frequently, to a temperature of about 140º Fahrenheit.
Strain the cream into a large bowl or measuring cup or other bowl that you can pour from.
In a medium bowl, whisk the egg yolks and the other half of the sweetener together.
While continuing to whisk the egg yolk mixture, slowly pour in the cream mixture, a little at a time. Make sure each addition is incorporated before adding more. Stir until all sweetener is dissolved.
Stir vanilla extract into the egg and cream mixture. At this point, I find it easier to pour the mixture back into the large measuring cup or pourable bowl.
Pour the custard into the ramekins, distributing the liquid equally among the six ramekins. Place ramekins in the large baking dish. Pour hot water in the baking dish until it reaches halfway up the sides of the ramekins.
Bake in the preheated oven for 40-50 minutes. Custards should be set, but will still wobble if the baking dish is wiggled gently. Remove custards immediately from the baking pan and place them on a cooling rack. Allow them to cool for 10-15 minutes, then place them in the refrigerator. When custards are completely cool, cover.
Refrigerate custards until completely set, about 2 hours. Dust with powdered sweetener before serving, if desired.