Recipe Idea: Chocolat Pots de Crème
Don here. Another year is coming to an end. Lois and I like to celebrate each New Year’s Eve with an amazing meal, a look back at the year, and discussing our upcoming trip (since we generally take a vacation in February or March). We often go to Harrisonburg’s First Night Celebration in downtown Harrisonburg,where we listen to some fabulous music, visit with a few acquaintences, and leave at Quaker midnight (9 pm) so we can be home in bed before the drunks are on the road.
This year will be no exception. I have a beautiful dessert planned for my lovely wife. Who doesn’t like or maybe love chocolate? It’s gotta be the most popular flavor dessert ever. But, oh my, what happens when your wife is allergic to milk? How to make a tasty chocolate custard without triggering the allergic reaction?
Searching for a basic recipe, I came across one in Sharon O’Connor’s Menus and Music Bistro cookbook. But it called for heavy cream and milk. I thought “let’s try it with my new favorite dairy milk substitute: coconut milk.” Here’s the result and recipe. The coconut milk flavor was barely discernible through the delicious chocolate taste. And did you know you can Whip Coconut Milk to make a topping like whipped cream? Just be sure NOT to use the low fat coconut milk. It takes cold, full-fat coconut milk.
- 4 T sugar (I use the natural sugar)
- 1 C coconut milk
- 2 oz of [url href=”https://amzn.to/1Msx0c2″ target=”_blank”]Bakers Chocolate[/url] chopped into small bits
- 6 egg yolks
- 1 t [url href=”https://amzn.to/1MsxgYz” target=”_blank”]Rodelle Gourmet Baking Cocoa[/url] for dusting
- 4 sprigs of mint for garnish, if desired
- Preheat the oven to 300F degrees.
- In a heavy bottom sauce pan, combine the sugar and coconut milk.
- Bring it to a boil over medium heat.
- Just as it starts to boil, add the chocolate and bring it to the boiling point again, continually stirring. Remove from heat.
- In a bowl whisk the egg yolks until pale yellow, then gradually whisk in the warm, chocolatey mixture.
- Arrange four three-inch ramekins in a baking pan.
- Spoon the chocolatey mixture equally into the ramekins.
- Set the ramekins in a baking dish.
- Add hot water to fill the baking pan to a height half way up the sides of the ramekins. (This is called a water bath.)
- Bake in the preheated oven for 20 to 30 minutes until a toothpick inserted in the center comes out clean.
- Remove from the oven and let cool.
- Then refrigerate at least 2 hours before serving.
- Serve cold with a dollop of whipped coconut milk, dusted with powdered cocoa and a sprig of mint.