coconut custard pots de crème
Friends, we are full steam ahead in 2014. I hope this year brings you some new and happy adventures. I have so much to share with you.
For starters, I've conquered a creamy non-dairy dessert that is sure to please everyone. It's a pure and simple custard, ingeniously simple, made with coconut milk instead of cow's milk. It's subtly sweet, delicious, and only 5 ingredients.
Too simple? Pas de problème. A french name can help with that. This recipe is a twist on a classic pot de crème after all.
Pretty fresh raspberries help, too.
Of course, there's always chocolate. (Guess what? Also easy. Just one more ingredient.)
There's no intimidation factor here, I promise. And you won't be slaving over the stove waiting for custard to set up. Oh yeah, and it's gluten free and dairy free. So no downsides, even for your friends who are suddenly not eating anything.
You will need some darling tiny ramekins to make individual portions. That's half the fun. Or try tiny mason jars or oven-safe cups. This recipe makes enough for six portions in ramekins. The recipe follows.
Coconut Custard Pots de Creme
1 ½ cans unsweetened, full fat coconut milk (about 3 cups)
¾ cup (scant) sugar
2 teaspoons vanilla extract
2 large eggs plus 2 egg yolks
pinch salt
3 ounces chopped bittersweet chocolate (optional)
Preheat oven to 325 degrees.
Heat coconut milk, sugar, salt, and vanilla over medium heat until it comes to a simmer and the sugar dissolves. (You may wish to use a little extra sugar, to taste, if you will be adding chocolate to the recipe.) Stir often so it doesn’t scorch. Remove from the heat and allow to cool for 10 minutes, stirring occasionally.
In a medium size bowl, beat the eggs and egg yolks.
Using a ladle, add small amounts of the hot coconut milk mixture to the beaten eggs, stirring constantly, to temper the eggs and bring them up to temperature. Add a little more at a time, until about half of the coconut milk mixture has been added to the eggs and they are warm. Add the rest of the coconut milk mixture to the eggs and stir.
Strain the milk and egg mixture through a fine mesh sieve back into the pot to remove any large strains of fat or egg. Whisk in the chocolate, if using. Strain again back into the bowl.
Ladle the coconut and egg mixture into 6 small ramekins. Create a water bath by placing the ramekins in a 9 x 13 baking dish. Carefully pour very warm water into the baking dish around the ramekins until it reaches about 2/3 of the way up the ramekins. (This is literally the hardest part.)
Bake about 1 hour until the custard starts to set. It will still wiggle. Cool to room temp, then refrigerate several hours or overnight. Top with fresh raspberries or chopped pistachios for serving.
For starters, I've conquered a creamy non-dairy dessert that is sure to please everyone. It's a pure and simple custard, ingeniously simple, made with coconut milk instead of cow's milk. It's subtly sweet, delicious, and only 5 ingredients.
Too simple? Pas de problème. A french name can help with that. This recipe is a twist on a classic pot de crème after all.
There's no intimidation factor here, I promise. And you won't be slaving over the stove waiting for custard to set up. Oh yeah, and it's gluten free and dairy free. So no downsides, even for your friends who are suddenly not eating anything.
You will need some darling tiny ramekins to make individual portions. That's half the fun. Or try tiny mason jars or oven-safe cups. This recipe makes enough for six portions in ramekins. The recipe follows.
Coconut Custard Pots de Creme
1 ½ cans unsweetened, full fat coconut milk (about 3 cups)
¾ cup (scant) sugar
2 teaspoons vanilla extract
2 large eggs plus 2 egg yolks
pinch salt
3 ounces chopped bittersweet chocolate (optional)
Preheat oven to 325 degrees.
Heat coconut milk, sugar, salt, and vanilla over medium heat until it comes to a simmer and the sugar dissolves. (You may wish to use a little extra sugar, to taste, if you will be adding chocolate to the recipe.) Stir often so it doesn’t scorch. Remove from the heat and allow to cool for 10 minutes, stirring occasionally.
In a medium size bowl, beat the eggs and egg yolks.
Using a ladle, add small amounts of the hot coconut milk mixture to the beaten eggs, stirring constantly, to temper the eggs and bring them up to temperature. Add a little more at a time, until about half of the coconut milk mixture has been added to the eggs and they are warm. Add the rest of the coconut milk mixture to the eggs and stir.
Strain the milk and egg mixture through a fine mesh sieve back into the pot to remove any large strains of fat or egg. Whisk in the chocolate, if using. Strain again back into the bowl.
Ladle the coconut and egg mixture into 6 small ramekins. Create a water bath by placing the ramekins in a 9 x 13 baking dish. Carefully pour very warm water into the baking dish around the ramekins until it reaches about 2/3 of the way up the ramekins. (This is literally the hardest part.)
Bake about 1 hour until the custard starts to set. It will still wiggle. Cool to room temp, then refrigerate several hours or overnight. Top with fresh raspberries or chopped pistachios for serving.