Easy Salted Mayan Chocolate Pots de Crème
Inspired and adapted from TheWickedSpatula
Ingredients
Serves 6
1 (13.5 oz / 400 ml) can full fat coconut milk (I used BPA-free Natural Value)
4 egg yolks
4 tablespoons maple syrup
Pinch of sea salt
Pinch of ground nutmeg
Pinch of cayenne pepper
1 cinnamon stick
7 oz / 198 gr dark chocolate, chopped
1 tablespoon vanilla extract
Crushed pistachios, whipped coconut cream, chocolate shavings, etc.
Directions
In a large heavy-bottomed pot, whisk together egg yolks, coconut milk, maple syrup, salt, nutmeg, and cayenne pepper. Add cinnamon stick.
Place over medium-low heat and bring to a very gently steam while whisking constantly. Do not let it boil and stir constantly to prevent curdling.
When the mixture has thickened enough to coat the back of a spoon — about 10 to 12 minutes — remove from the heat. Remove cinnamon sticks.
Place chopped chocolate in a glass bowl and pour hot mixture over it. Let sit a couple of minutes and then whisk vigorously for a minute or two to emulsify completely..
Pour into jars or glasses and chill in the refrigerator until set, about 2 hours.
Serve topped with whipped coconut cream, crushed pistachios, chocolate shavings or any other fun topping of your choice.