From the kitchen
Cashew Milk Chocolate Pots de Crème
Rich, silken dark chocolate custard cups made with cashew milk and cashew cream.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Cashew Milk Edition
Ingredients
- 1 1/2 cups Cashew Milk
- 1/2 cup Thick Cashew Cream (see Dairy Staples chapter)
- 6 oz Dark Chocolate, chopped
- 5 large Egg Yolks
- 1/4 cup Sugar
- Pinch of Salt
Method
- Preheat oven to 325°F and place ramekins in a baking dish.
- Heat the cashew milk and cream until steaming, then remove from heat and whisk in the chopped chocolate until melted and smooth.
- Whisk the egg yolks, sugar, and salt together, then slowly whisk in the chocolate milk mixture 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.
Kitchen note
A water bath is essential here, it keeps the custard from cooking too fast and curdling around the edges, the same rule that applies across every baked custard in this series regardless of milk.
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