Can I use erythritol or splenda instead of xylitol?

Yes, use erythritol or splenda in an equal weight swap for xylitol. Erythritol can crystallize more readily when making a caramel, so keep the heat lower and stir until dissolved; splenda will behave similarly to xylitol in caramel but may give a slightly different mouthfeel.

Can I swap unsweetened chocolate for the cocoa powder?

Yes, replace the cocoa powder amount with about 20 grams of unsweetened chocolate and reduce the butter by about 6 grams to compensate for the cocoa butter in the chocolate. This will deepen chocolate flavor and change the custard's mouthfeel because unsweetened chocolate contributes cocoa butter that raises richness.

Why didn't the custard set firmly?

Insufficient or improperly dissolved gelatin is the most common cause; ensure the unflavored gelatin blooms in water for about five minutes, then fully dissolve it into the hot cream (warm but not boiling) before pouring. If the cream is too hot when gelatin is added the gelling can be compromised, so cool the mixture briefly to warm temperature before combining.

Why is the miso caramel grainy or separated?

Graininess usually means the xylitol did not fully dissolve or the heat was too high; dissolve the sweetener over low to medium heat and simmer gently for four to six minutes without rapid boiling. If separation occurs, whisk in a small splash of warm cream or reheat gently while whisking to re-emulsify before spooning into ramekins.

How should I store this?

Refrigerate it right away, at 40°F (4°C) or below, and keep it there until it is served. Because a raw or dairy-based dish keeps only as long as its shortest-lived ingredient, follow the storage guidance on those ingredients’ own packaging rather than a single figure for the finished dish. USDA FoodKeeper publishes per-ingredient storage times; nothing here is a measurement of this specific recipe.

TwentyGrams › Recipes › Miso-Chocolate Set Pots with Toasted Sesame–Flax Crumble

Miso-Chocolate Set Pots with Toasted Sesame–Flax Crumble

4 ramekins · 4.6 g net carbs

4.6g Net carbs 28.6g Fat 4.3g Protein 298.3 kcal

Miso-Chocolate Set Pots with Toasted Sesame–Flax Crumble

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This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

4 ramekins · prep 20 min · cook 15 min · total 35 min · difficulty medium

Set chocolate custard is made by gently simmering heavy cream with cocoa powder and vanilla, then folding in bloomed unflavored gelatin to form a glossy, spoonable custard. A quick miso-butter caramel reduced from miso paste, xylitol and butter is spooned into the base of each ramekin before the custard is poured, adding salty-sweet depth. Sesame seeds and flaxseed meal are toasted in a skillet and broken into a coarse crumble to provide a crunchy counterpoint to the smooth set. The pots chill until they hold a clean surface and are served with a smear of miso caramel and a sprinkling of the toasted crumble.

Ingredients

heavy creamCream, Heavy

200 ml
butterButter, Salted

30 g
xylitol

12 g
unflavored gelatinGelatins, Dry powder, unsweetened

4 g
water
30 g
cocoa powderCocoa powder, Not reconstituted

8 g
miso pasteMiso

12 g
flaxseed mealFlaxseed, Seeds

24 g
sesame seeds

10 g
vanilla extract

3 g
saltSalt, Table
1 g

Equipment

ramekins
saucepan
small skillet
fine-mesh sieve

Method

Prepare gelatin: sprinkle unflavored gelatin over water in a small bowl and let bloom for 5 minutes.
Make toasted crumble: heat a small skillet over medium heat, add sesame seeds and flaxseed meal and toast, stirring, for 2 to 3 minutes until fragrant and lightly browned; transfer to a plate to cool, then roughly crush by pressing with the back of a spoon.
Make miso caramel: in a small saucepan combine miso paste, xylitol and part of the butter over low to medium heat; stir until the xylitol dissolves, then simmer gently for 4 to 6 minutes while stirring occasionally until slightly thickened; remove from heat and keep warm.
Heat custard base: in a saucepan combine heavy cream, cocoa powder, the remaining butter, vanilla extract and salt. Warm over medium heat until the mixture reaches a low simmer (82°C (180°F)), whisking to dissolve the cocoa, and maintain that for 3 minutes.
Finish custard: remove the cream from the heat and whisk in the bloomed gelatin until fully dissolved. If the mixture is very hot, let it cool for 2 minutes so it is warm rather than piping hot before continuing.
Assemble and set: spoon some of the warm miso caramel into the bottom of each of four ramekins, then pour the warm chocolate custard evenly over the caramel. Pass the custard through a fine-mesh sieve into a pouring vessel first if you want an extra-smooth surface.
Chill until set: transfer ramekins to the refrigerator and chill until the custard holds a clean surface and is spoonable, about 3 to 4 hours.
Finish and serve: when ready to serve, run a thin knife around each ramekin edge if desired, spoon a little reserved miso caramel on top of each pot and finish with a scattering of the toasted sesame–flax crumble.

Tips

Pro tip

Strain the warm custard through a fine-mesh sieve into the pouring vessel to remove any undissolved cocoa or gelatin bits for a silkier texture.
Toast sesame seeds and flaxseed meal just until fragrant, two to three minutes over medium heat, then cool before breaking them up so they stay crisp.
If the miso caramel thickens too much while cooling, warm it gently over low heat and whisk to loosen before spooning into ramekins.

Frequently asked questions

Can I use erythritol or splenda instead of xylitol?: Yes, use erythritol or splenda in an equal weight swap for xylitol. Erythritol can crystallize more readily when making a caramel, so keep the heat lower and stir until dissolved; splenda will behave similarly to xylitol in caramel but may give a slightly different mouthfeel.
Can I swap unsweetened chocolate for the cocoa powder?: Yes, replace the cocoa powder amount with about 20 grams of unsweetened chocolate and reduce the butter by about 6 grams to compensate for the cocoa butter in the chocolate. This will deepen chocolate flavor and change the custard's mouthfeel because unsweetened chocolate contributes cocoa butter that raises richness.
Why didn't the custard set firmly?: Insufficient or improperly dissolved gelatin is the most common cause; ensure the unflavored gelatin blooms in water for about five minutes, then fully dissolve it into the hot cream (warm but not boiling) before pouring. If the cream is too hot when gelatin is added the gelling can be compromised, so cool the mixture briefly to warm temperature before combining.
Why is the miso caramel grainy or separated?: Graininess usually means the xylitol did not fully dissolve or the heat was too high; dissolve the sweetener over low to medium heat and simmer gently for four to six minutes without rapid boiling. If separation occurs, whisk in a small splash of warm cream or reheat gently while whisking to re-emulsify before spooning into ramekins.
How should I store this?: Refrigerate it right away, at 40°F (4°C) or below, and keep it there until it is served. Because a raw or dairy-based dish keeps only as long as its shortest-lived ingredient, follow the storage guidance on those ingredients’ own packaging rather than a single figure for the finished dish. USDA FoodKeeper publishes per-ingredient storage times; nothing here is a measurement of this specific recipe.

Per ramekin

Primary macros

Net carbs Fat Protein

4.6 gNet carbs

4.3 gProtein

28.6 gFat

2.8 gFiber

298.3Calories

Electrolytes

Na273 mgSodium

K147 mgPotassium

Minerals

Calcium: 55 mg
Iron: 0.87 mg
Magnesium: —
Phosphorus: —
Potassium: 147 mg
Zinc: —
Copper: —
Selenium: —

Vitamins

Vitamin A: —
Vitamin C: —
Vitamin D: 0.8 µg
Vitamin E: —
Vitamin K: —
Thiamin (B1): —
Riboflavin (B2): —
Niacin (B3): —
Pantothenic acid (B5): —
Vitamin B6: —
Folate: —
Vitamin B12: —

Other nutrients

Choline: —

Based on USDA source data. A dash means that nutrient wasn’t reported for this food — it doesn’t mean the food contains none. Nothing was estimated in its place.

84 g per ramekin

17 figures are unavailable. Nothing was estimated in its place.

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Published 19 August 2026 · updated 20 August 2026

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