Chocolate and Coconut Milk Creams
|Source||Adapted from La Tartine Gourmande|
|Prep time||1 hour|
|Cooking time||30 minutes|
|Total time||1 hour, 30 minutes|
These little puddings are delicious and adaptable – you can use a combination of coconut milk and soy milk to make them dairy-free, or a combination of milk and heavy cream. They look pretty in small glass canning jars.
Preheat the oven to 320 °F. Heat the milk with the coconut milk to barely boiling. Turn off the heat and add the cardamom pods. Let sit 20 minutes, covered. Strain the cardamom pods out and set over very low heat to keep warm.
In the meantime, melt the chocolate in a double boiler.
In a bowl, beat the egg and egg yolks with the sugar. Stir in the chocolate and then the cocoa powder.
Pour the hot milk slowly while stirring. Divide the creams between 6 small ovenproof jars (pyrex ramekins or small canning jars work fine).
Bake the creams in a baking dish filled with hot water (so the water rises halfway up the jars) for about 25 to 30 minutes, or until the creams jiggle slightly in the center (they set up as they cool). Remove them from the water bath and let completely cool. Refrigerate for a few hours, covered. Serve with a dollop of whipped cream on top.