Grand Marnier Pots de Crème Recipe
![Atkins Grand Marnier Pots de Crème](https://bucketeer-2ef062fa-a667-495f-9b8b-7d2ef5a7590d.s3.us-east-1.amazonaws.com/9a3b377f453a72e747e77626997b931a_ab285202-1408-4923-823b-2699688c25cc.png)
5.1g
Net Carbs
Net Carbs
Prep Time: 255 Minutes
Style:French
Cook Time: 20 Minutes
Phase: Phase 2
Difficulty: Difficult
Style:French
Cook Time: 20 Minutes
Phase: Phase 2
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
6.3g
Protein
48.7g
Fat
0.1g
Fiber
497.9cal
Calories
![calculator](https://www.atkins.com/wp-content/themes/atkins_theme/assets/images/calc.png)
How to Calculate Atkins Net Carbs
Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)
×INGREDIENTS
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4 large Egg Yolk
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2 large Egg (Whole)
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8 individual packet Sucralose Based Sweetener (Sugar Substitute)
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0 1/8 tsp Salt
-
3 cup Heavy Cream
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3 tsp Orange Zest
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2 fl oz (no ice) Brandy
DIRECTIONS
- Heat oven to 350°F. Place custard cups in baking pan (at least 1 apart); set aside. Bring about 6 cups of water to a boil.
- In a medium bowl whisk yolks, eggs, sugar substitute and salt until slightly thickened.
- In medium saucepan over medium-high heat, heat heavy cream and orange zest three minutes until mixture just comes to a boil. Pour cream mixture into egg mixture, whisking constantly.
- Whisk in Grand Marnier and orange oil (use 1/2 tsp if available instead of the orange zest). Pour through a strainer into cups, dividing evenly. Cover cups with a sheet of aluminum foil. Place baking pan on shelf in oven. Pour in enough boiling water to reach half way up sides of custard cups.
- Bake 20 minutes until custards are set in the middle. Carefully transfer cups to a wire rack to cool to room temperature, then chill in the refrigerator at least 3 hours.
Cooking Tip
We love the idea of customizing this recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.