PEANUT & CHOCOLATE POTS DE CREME

INGREDIENTS

 

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

 

METHOD

 

  • 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. 

 

Preparation time: 15 min

Cooking time: 30 min

Makes 6 small cups

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