Prep time: 5 minutes, plus at least 2 hours to chill
Cook time: 30 minutes
Yield: 6 servings
INGREDIENTS:
- 1¼ cups heavy cream (or full-fat coconut milk if dairyfree)
- ¾ cup unsweetened cashew milk (or hemp milk if nutfree)
- 6 ounces unsweetened chocolate, finely chopped
- 5 large egg yolks
- ⅔ cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener
- Seeds scraped from 1 vanilla bean (about 8 inches long), or 1 teaspoon vanilla extract
- ½ teaspoon fine sea salt
INSTRUCTIONS:
- Preheat the oven to 325°F.
- Bring the cream and cashew milk to a simmer in a saucepan over medium-high heat. Once simmering, remove from the heat and immediately stir in the chopped chocolate. Let sit for 2 minutes, then stir until well combined.
- Place the egg yolks, sweetener, vanilla, and salt in a small bowl. Stir well to combine. Slowly stream the egg mixture into the chocolate mixture while whisking so you do not scramble the eggs.
- Evenly divide the mixture among six 4-ounce greased ramekins. Place the ramekins in an 11 by 9-
inch baking dish. Pour hot water around the ramekins so that it comes two-thirds of the way up the sides of the ramekins. Bake for 30 minutes, until the custard is set (the center will jiggle ever so slightly when you shake the pan). - Remove the pan from the oven but leave the ramekins in the hot water for 5 minutes. After 5 minutes, remove them from the water and let cool completely. Cover and refrigerate for 2 hours or
overnight. - These custards can be stored in the refrigerator, tightly covered, for up to 5 days. Do not freeze.
