Public recipe with member extras
Almond Milk Chocolate Pots de Crème
Rich, silken dark chocolate dessert cups that prove almond milk can still deliver serious decadence with the right technique.
Puddings, Custards & Baked Desserts · Desserts & Confections · Dinner Party Desserts · Rich Finishes
What you need
Ingredients
- 2 cups Unsweetened Almond Milk
- 6 oz Dark Chocolate, chopped
- 4 large Egg Yolks
- 1/4 cup Sugar
- 1 tbsp Cornstarch
- Pinch of Salt
Method
Instructions
- Preheat oven to 325°F (163°C) and place ramekins in a baking dish.
- Heat the almond milk until steaming, then remove from heat and whisk in the chopped chocolate until melted and smooth.
- Whisk the egg yolks, sugar, cornstarch, and salt together, then slowly whisk in the chocolate milk to temper.
- Strain into the ramekins, then fill the baking dish with hot water halfway up the sides.
- Bake 30 to 35 minutes, until just set with a slight jiggle. Chill at least 3 hours before serving.
From The Arrogant Hippie Culinary Journal: Almond Milk Edition by Aunesty Janssen
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