Out of nowhere, I seem to be craving anything and everything chocolate (and no, I'm not pregnant). I found this recipe for a dairy-free Pots de Creme from Nom Nom Paleo, which is one of my favorites sites to get delicious and unique Paleo recipes from. I was delighted at the prospect of finally getting to enjoy custard without the dairy (I'm lactose intolerant) and was even more thrilled that my picky husband loved them.
I was a little skeptical about the coconut milk being a suitable substitute for whole milk in the custard, but I actually really love how it tastes. Just remember to use full-fat coconut milk, and your custard will be super creamy.
I followed the recipe pretty almost word for word, with a few minor changes to utilize what I had in my kitchen. It's actually really easy, just make sure to follow the directions and be patient.
1 14 oz can of full-fat coconut milk
2 8 oz bars of dark chocolate (I used 60% cacao from Ghirardelli)
2 large egg yolks
1/4 teaspoon ancho chile powder
a pinch of kosher salt
1 cinnamon stick
1 Tablespoon vanilla extract
* the original recipe calls for whipped coconut milk cream, but I don't like whipped cream and ate mine plain. For my husband's custard, I just beat heavy cream + sugar until it was thick and creamy.
1. Chop up the chocolate bars and place in a bowl. Set aside.
2. In a saucepan, heat the coconut milk, egg yolk, ancho powder, cinnamon stick, and salt over medium low heat, whisking constantly until it thickens, about 15 minutes. I basically stood over the stove, stirring, whisking, stirring...
3. When the custard is ready, take it out of the heat. Place a fine mesh strainer over the chocolate bowl, and pour the hot custard into the bowl. The strainer will catch any lumps, ancho powder, and the cinnamon stick.
4. At this point, DO NOT STIR THE CHOCOLATE + CUSTARD MIXTURE. Leave it be for five minutes.
5. After 5 minutes, slowly mix the melted chocolate and custard with a spatula. Use very gentle strokes so you don't have clumpy or grainy custard. Add in the vanilla, and mix to combine. After the mixture looks a beautiful even chocolate brown, pour them onto 8 mini containers. I used my teeny tiny bowl collection.
6. Cover each bowl with plastic wrap and let cool/set in the fridge for at least 4 hours. To serve, top with whipped cream and grated cinnamon. Enjoy!