Coffee Pot de Creme

Coffee Pot de Creme (Level 1)

2 1/2 cups cream
1/2 cup sugar substitute (I use Whey Low)
3 Tablespoon instant decaf coffee
1 1/2 teaspoon vanilla extract
6 egg yolks
2 Tablespoon confectioners sugar substitute
cinnamon

Scald 2 cups cream in a small saucepan. Remove from heat and stir in
the sugar nd instant coffee. Blend in the vanilla.

In a separate bowl beat the egg yolks until thick and pale yellow. Add
the yolks very gradually to the cream, stirring constantly. Pour into
pot de creme cups and place in a pan of hot water. Bake in preheated
325 oven for 35 minutes.

Remove from the oven and cool completely. Chill in the refrigerator
for at least 2 hours.

Whip the remaining 1/2 cup cream until it forms soft peaks. Add
confectioners sugar substitute (can use reg sugar substitute to taste)
and beat in well. Serve the pot de cremes with a generous spoonful of
whipped cream on top. Dust with cinnamon.

*If you don't have confectioners sugar substitute, you can use
superfine sugat sub (run sugar subst throught the food processor).

Enjoy!
_________________
Foxye