My husband and I have been following (or trying to anyways) a hybrid Paleo/Slow Carb lifestyle – I say hybrid because we still eat legumes which is a no-no for most Paleo people, and sweet potatoes are a no-no for slow carb… life is all about balance you know 🙂
So I stumbled on this yummy sounding recipe from NomNomPaleo (a great site! check it out if you have not already) and decided I needed to try it. Just so you don’t have to go digging for the recipe on NomNom’s site I’m reproducing it here for you, but you should know it is not mine, it is hers.
JUST a heads up on timing – these guys have to chill for FOUR hours after you make them and the topping requires overnight refrigeration of the coconut milk the night before you make it. Plan ahead!
Pots de Creme portion –
- 7 oz of at least 70% dark chocolate, cut up into smaller chunks/strips/fragments (this took 2 bars of Lindt f.y.i.) reserved
- 1 can (13.5-14 oz) FULL FAT coconut milk (alt. could make your own – see how-to here)
- 2 large egg yolks (i got mine from HEB extra large eggs)
- 1/4 teaspoon ancho chile powder (you could use less but it was the smallest measuring spoon I had)
- 1/8 teaspoon kosher salt
- 1 stick of cinnamon
- 1 tablespoon vanilla extract
- Chop up your chocolate bars and toss them into a medium bowl OR if you have it your life will be much easier if you put it into a 4 cup glass measuring cup (easier to pour in the end).
- In a medium saucepan add the coconut milk, 2 egg yolks, salt, and chile powder. Stir to combine and then add your stick of cinnamon.
- Turn your heat on medium-low (whatever that means right?) and stir CONSTANTLY because you will cry if you do not. You’re making a custard here so if you have had experience with this before, kudos. For the rest of us, this is the tricky bit – don’t let your custard cook too much because its bad… NomNom says when in doubt stick an instant read thermometer into the pot and pull it when it reaches 175F. Boiling is bad mmmkay?
- NOW mine actually started boiling (only a little bit, I swear) and went over the 175F temp as determined by a last minute addition of the thermometer (oops) so I dumped it into the chocolate anyways bc I didn’t have an extra can of coconut milk (maybe you should just in case…)
- I recommend pouring your custard onto your chocolate through one of those fine mesh strainers to catch any… lumps.. which may or may not form in your custard. Plus your cinnamon stick.
- After you add your custard to your chocolate set your timer for 5 minutes and walk away. Or stare at it like I did praying that you didn’t just ruin it with that custard.
- Once your timer goes off get out your spatula or whatever you want to stir with and GENTLY stir the mixture to get your custard and chocolate mixed. Once it looks pretty well mixed (kind of like a thick chocolate milk) add your vanilla extract and continue to stir slowly (kind of like a folding motion) until it is incorporated. I will say that despite the less than perfect appearance of the custard before adding it to the chocolate, the final product still looks pretty good.
- NOW it is time to pour – I put mine into these cute little handmade espresso cups my mother in law bought me forever ago and I have never used. It filled all 4 cups and then 3 ramekins about halfway (or 2 ramekins 3/4 of the way if you prefer).
- Place your filled cups into the fridge for at least 4 hours (dont forget to cover with saran wrap if you have a stinky fridge.
I’ve also read that you can freeze the mixture – so if you make more than you will eat or want to save it for later pour the warm custard/chocolate into mason jars and pop them in the freezer. If you try this post a comment letting us know how it worked out.
Whipped Cream Topping –
- 1 can FULL FAT coconut milk – chilled in fridge overnight
- cinnamon powder for dusting
This part is (relatively) simple – just scoop the solidified coconut cream off thetop of the can and whip in a bowl. We used the electric beater but you could also do this by hand. I will tell you the quality of the coconut milk you purchase will impact your final result here a lot – the thai kitchen organic seemed to get good cream based on other’s results online but the Goya brand we used just was not ideal. It never built up to a good whipped topping like you would hope. I’m also considering making my own coconut milk for the next batch. Also the less of the watery liquid you get in the batch the better the cream – so maybe if yours seems watery dump it into a cheesecloth strainer for a bit to thicken it up before beating.
Scoop (or pipe) some onto your hardened custard cups and dust with cinnamon – then gobble them up!
So I can say that even if you dont cook the custard PERFECT or your cream doesn’t stiffen up just right, you will still get a tasty, rich desert! I think once I get the hang of the custard creation the creme will be a little bit smoother – but overall this was a hit at my house! The chile flavor was very mild (probably because of old spices) and if you are really daring you could put a pinch of cayenne in for a kick.
This recipe seemed intimidating to me before I tried it – but I promise its not scary and the results are well worth trying. Make some for someone you love today!