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Orange Spiced Pot de Crème

PotDeCremeOk, who doesn’t love Chocolate? Dana definitely does. I first made this dairy-free version for Valentine’s Day and she was hooked. Strangely enough we made a dairy version the following night at a cooking class (Dana wasn’t still was sick of it!). When we recently had her parents over for dinner, I decided to spice it up with orange zest and cayenne pepper – almost a Mexican spiced chocolate version.

From our kitchen to yours, Bennett


For the Pots de Creme:
3 – 3 ounces scharffenberger dark chocolate bars (82% Cacao)
1 – 13.5 ounces can of coconut milk (I used full fat Thai Kitchen)
4 large egg yolks
⅛ teaspoon cayenne pepper
⅛ teaspoon chili powder
Zest of 1 orange
Pinch of salt
1 cinnamon stick
1 tablespoon vanilla extract

For the Whipped Cream Topping:
1 – 13.5 ounce can of coconut milk (refrigerated 24 hours) and separated
1 teaspoon maple syrup
1 teaspoon cinnamon
1 teaspoon orange zest


Chopped the chocolate into shavings and set in a medium bowl
In a medium sauce pan, add coconut milk, egg yolks, spices including salt, orange, and cinnamon stick
Cook at low heat for about 15 minutes, until the mixture forms a custard consistency (needs to setup on a flat spoon)
Mix the coconut milk in with the chocolate and add vanilla extract. Let it sit in the bowl for 5 minutes until well mixed
Pour the mixture into ramekins and refrigerate for at least 4 hours
When you are ready to serve your pot de creme, start making the whipped topping.
Take coconut milk separated fat from the top of the refrigerated can and add maple
Whipped until fluffy and use a piping bag to form on top of the pot de creme
Garnish with cinnamon and orange zest


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