POTS DE CREME With Flaky Sea Salt & Lavender Whipped Cream (Gluten-free, Dairy-free)
Makes 4 servings
1 (15oz) can of full-fat coconut milk
2 egg yolks
2 tablespoons almond butter, crunchy
1/4 cup coconut sugar
1 vanilla bean, de-seeded
4 oz chocolate (dark, 60-70%), finely chopped
1 tablespoon cocoa powder
1/4 teaspoon sea salt
Flaky Sea Salt, to serve
Preheat oven to 300 degrees (°F). In a small saucepan, heat coconut milk, vanilla seeds & pod, until almost boiling. Set aside and let infuse for 10 minutes. Remove vanilla pod (save for later!), whisk in salt, chocolate, cocoa powder, and almond butter until smooth. Set aside to cool.
In another mixing bowl, whisk together egg yolks and coconut sugar. Slowly whisk the warm chocolate into the egg mixture, a little at a time, making sure the egg mixture doesn’t get too hot. Whisk until smooth.
Divide custard evenly between 4 small ramekins. Add to a deep baking pan, with high sides, and pour hot water into the pan until it comes halfway up the ramekins. Bake in the centre of your oven for 40-45 minutes or until custards are set, but still wiggle a little. Set aside to cool, then chill for 3-4 hours before serving. Serve with lavender whipped cream and flaky sea salt.