Dairy-Free Chocolate Pot de Crème with Coconut Milk
Serves 610 mins prep40 mins cook
These rich chocolate pots de crème taste like they came from a fancy French restaurant, but they're secretly easy to make in under and hour. You won't know they're dairy-free thanks to coconut milk, bittersweet chocolate, and eggs.
0 servings
What you need
Instructions
Make the Pots de Crème: 2 Position a rack in the center of the oven and preheat to 300ºF (150ºC). Place six (four-ounce) ramekins, canning jars, or small coffee cups in a baking pan with 2-inch high sides. 3 In a medium saucepan, gently warm the coconut milk with the vanilla pod and seeds until the coconut milk is steamy-hot, swirling occasionally. Cover and let steep 10 minutes. Remove the vanilla pod (you can rinse, dry, and save it for another use). Skip the steeping step if using vanilla paste or extract. 14 Whisk in the salt, chocolate, and cocoa powder until completely smooth. 4 Meanwhile, whisk together the egg, egg yolks, and coconut sugar in a medium bowl. Slowly whisk the warm chocolate mixture into the egg mixture until smooth, then whisk in the rum. 5 Transfer the custard to a measuring pitcher and carefully divide it evenly among the ramekins in their baking pan. Pour enough hot water to come halfway up the sides of the jars. 10 Optionally cover the pan with aluminum foil and poke some holes in the top to let steam escape. Carefully transfer the pan to the oven. Bake 6 Bake the custards until they are mostly set and wiggle like Jell-o when you give the pan a gentle shake, 30-45 minutes. They should measure 165ºF in the center. 12 Remove the foil and let the custards cool slightly, remove from the pan, and let cool to room temperature. Chill the custards until set, about 3 hours (or cover and chill for up to 5 days). 11 Top with your preferred toppings and enjoy!View original recipe