Coconut and Chocolate Pots de Crème / Pots de Crème au Chocolat et Noix de Coco

I live with a man who loves everything coconut. He would eat a steak tartar if it were sprinkled with toasted coconuts on top. And he hates steak tartar. In facts he hates any kind of meat that is still pink inside or, God forbid, outside.
So when asked about what to make for dessert last Sunday, his answer was obvious. He handed me the big can of coconut cream that my generous friend Christine gave me a couple of weeks ago. This brand of coconut milk is the best I have ever used. It’s thick, creamy, and very fragrant, even after cooking it.

I didn’t want to spend more than half an hour in the kitchen making this dessert. After all, it was Sunday and I am known to be quite lazy on Sundays; and on other days, too. I went to the pantry to see what I had: Bittersweet Chocolate was the first thing that caught my attention. (And my daughter’s attention too, who came running and screaming: “Cocay! Cocay!” this is her way of saying chocolate). Coconut cream, chocolate and some eggs; my choice was obvious as well. Coconut and Chocolate Pots de crème were to be our dessert.

Pots de crème, which refers to both the custard dessert as well as the small-lidded pots this dessert is served in, is traditionally made with a mixture of heavy cream and whole milk. My Coconut cream being so thick and fatty I substitute it for the heavy cream. I wouldn’t recommend using a non-fat or light coconut milk in this recipe, as the fat content is important for this type of custard. I guess you could try using a mixture of light coconut milk instead of the milk and heavy cream, but I don’t guarantee that your texture will be as silky and that you will have the same coconut scented result.

The custard is very easy to prepare. You can make it two days ahead and keep it chilled until ready to serve. The hardest part of the recipe is to wait a whole two hours while the custard is chilling in the fridge. My only advice to you is not to over bake it, as it will continue to set in the fridge.

And what did my coconut lover thought of this dessert? He started scrapping the bottom and the edges of the cup with his spoon. I guess this is the universal language for saying I love it.

Chocolate and Coconut Pots de Crème

Recipe: 6 servings
- 2 cups coconut cream (or Milk)
- ½ cup whole milk
- 5 ounces bittersweet or semisweet chocolate, chopped (I used bittersweet)
- 6 large egg yolks
- 1/3 cup sugar

Preheat oven to 325F. Bring coconut cream and milk just to simmer in heavy medium saucepan. Remove from heat. Add chocolate; stir using a wooden spoon until melted and smooth. Whisk yolks and sugar in a large bowl to blend. Gradually stir in, always using a wooden spoon, the hot chocolate mixture. Cool 10 minutes.

Divide custard mixture among eight espresso cups or six custard or soufflé cups. Place the cups in large baking an. Add enough hot water to come halfway up sides of cups. Cover with foil, and bake until custards are set but centers still move slightly when gently shaken, about 30 min if using the espresso cups, 40 minutes for the soufflé cups. Remove foil. Remove from water. Let cool on a wire rack for 15 minutes, then chill custards until cold, about 2 hours.

These pots de crème can be made 2 days ahead. Cover with a plastic warp and keep chilled.

Pots de Crème au Chocolat et Noix de Coco

In Francais Please: Pour 6
- 500 ml de crème de noix de coco (ou Lait)
- 100ml de lait entier
- 140g de chocolat noir, haché
- 6 gros oeufs
- 20g dee sucre

Préchauffer le four a 160C. Faites frémir la crème de noix de coco et le lait dans une casserole à fond épais. Retirer du feu. Ajouter le chocolat; mélanger avec une cuillere en bois jusqu’à ce qu’il soit fondu et soyeux. Battre les jaunes d’oeufs et le sucre. Peu à peu ajouter le mélange chocolate tout en remuant, toujours avec la cuillere en bois. Laisser refroidir 10 minutes.

Répartir la crème entre huit verres à espreeso ou 6 ramequins. Mettre dans un plat profound allant au four. Ajouter assez d’eau chaude afin d’arriver au milieu des verres ou ramequins. Couvrir de papier alluminium, et faites cuire jusqu’à ce que les pots de crème soient cuits et que le centre bouge un peu lorsqu’on les secoue doucement, environ 30 minutes si vous utilisez des verres à espresso, 40 minutes pour les ramequins. Retirer le papier. Retirer de l’eau. Laisser refroidir sur une grille patissiere environ 15 minutes avant de le mettre au frais au moins 2 heures.

Ces pots de crème peuvent être prepares deux jours avant. Couvrir de film plastique et garder au frais.