PEANUT & CHOCOLATE POTS DE CREME
1cup of fresh almond milk
1 vanilla bean, seeds scraped (or 1/2 tsp vanilla extract)
2 tbsp of peanut butter
2 egg yolks, room tempered
2 tbsp of maple syrup (or honey)
1 pinch of sea salt
100g of dark chocolate (70%), chopped
Preheat the oven to 150ºC.
In a small saucepan, gently heat the almond milk, vanilla bean, and peanut butter to a low simmer. Stir a few times.
Meanwhile, whisk together the egg yolks, maple syrup & sea salt in a medium bowl.
Remove the milk from the heat, discard the vanilla bean.
Add dark chocolate and stir until melted with the milk.
Slowly pour the chocolate mixture over the eggs while constantly whisking - to prevent the eggs from coagulating.
Place 6 small ramekins or cups inside a deep baking pan, and fill the pan with hot water.
Pour the chocolate mixture into the cups and carefully place in the oven.
Bake until the center is almost set, about 30 min.
Let cool completely & refrigerate.