Chocolate and Coconut Milk Pots de Crème
Adapted from The Bojon Gourmet
Makes 6 small yet rich servings (about 4 ounces each)
For the pots de crèmes:
1 can full-fat coconut milk (1 3/4 cups)
1 tbsp vanilla bean paste
3 ounces (85 grams) bittersweet chocolate finely chopped
1 tablespoon cocoa
1 large egg
2 large egg yolks
1/4 cup (1.25 ounces / 35 grams) sugar
1 tablespoon dark rum
3/4 cup (175 mL) heavy whipping cream
1 tablespoon coconut sugar
1/2 teaspoon vanilla extract
splash dark rum, to taste
flaky salt, such as Maldon
Make the Pots de Crème:
Position a rack in the center of the oven and preheat to 300ºF . Place six four-ounce ramekins in a baking dish with 2-inch high sides.
In a medium saucepan, gently warm the coconut milk with the vanilla bean paste until the coconut milk is steamy-hot, swirling occasionally. Cover and let steep 10 minutes. Whisk in the salt, chocolate, and cocoa powder until completely smooth.
Whisk together the egg, egg yolks, and coconut sugar in a medium bowl. Slowly whisk the warm chocolate mixture into the egg mixture until smooth, then whisk in the rum.
Carefully divide the mixture evenly among the ramekins in their baking pan. Pour enough hot water to come halfway up the sides of the jars. Transfer the pan to the oven.
Bake the custards until they are mostly set and wiggle like Jell-o when you give the pan a gentle shake, 30-45 minutes. Let the custards cool slightly, remove from the pan, and let cool to room temperature. Chill the custards until set, about 3 hours (or cover and chill for up to 3 days).
Make the whipped cream:
Whip the cream with the coconut sugar, vanilla extract, and rum until it holds soft peaks. Serve the pots de crème dolloped with the whipped cream and topped with a few cacao nibs and flakes of salt.