To me, anything cooked or made with coconut milk is always sound delicious. Pairing the fragrant coconut milk with nuts, and spices such as cardamom, ginger, or cinnamon? Sounds even better. So, I made this cream pot using cardamom. I will experiment by adding ginger, or lemongrass next time.
I was having friends and family coming over for Sunday lunch, and since I had quite a large number of guests, 14 peoples, I needed dessert that is light, but pretty satisfying, and can be serve in individual sizes. I also needed something easy to prepare and can be prepare ahead. And most importantly, I needed a dessert that will compliment my Indonesian dish that I was going to serve that day. So, this chocolate cream pot was a delicious and perfect choice for it. I adapted the recipe from Aran Goyoaga's first book that was publish earlier this autumn. The original recipe called for vanilla bean and 1/4 cup coarsely chopped hazelnuts, which I did not use. Instead, I added cardamom to add more exotic flavor to the custard. I was please that the custard was so smooth and silky, the exotic flavor of cardamom and fragrant coconut were so well together. It was really delicious, my guests and family really loved it!
recipe adapted from Aran Goyoaga's Small Plates & Sweet Treats
makes twelve 2-ounce custard
500 ml coconut milk
5 whole cardamoms
120 grams (60 %) dark chocolate
50 grams coconut sugar
2 egg yolks
2 tbs hazelnut, cashew butter, or pistachio butter, recipe follows
pinch of sea salt
Preheat oven to 350℉.
In a medium bowl, whisk coconut sugar, egg yolks, egg, and nut butter until well incorporated. Set aside.
Pour the coconut milk in a sauce pan, add cardamom and bring to a low simmer over medium heat. Remove from the heat, and discard the cardamom seeds. Add the chocolate, stir to melt.
Pour a little bit of chocolate mixture over the egg mixture, keep stirring while you doing it to prevent the egg from coagulating. Add the rest of the mixture and whisk well. Strain into a clean bowl, add sea salt and stir.
Pour the custard into 12 (2-ounce) ramekins. Place the ramekins in a deep baking pan, and place the pan in the middle oven rack. Add hot water into the pan halfway up the side of the ramekins.
Bake for 30 minutes, or until custard is set in the middle. Remove from the oven, let the custard cool at room temperature. Once cooled, it can be serve immediately or chilled in the refrigerator for couple hours before serving.
Recipe adapted from Small Plates & Sweet Treats
2 cups of your favorite nuts
1 tablespoon vegetable, or nut oil
pinch of salt
1 tablespoon honey
Preheat oven to 350℉.
Spread nuts in a baking sheet, bake in the middle rack for 5 to 10 minutes, or until nut is golden and releases its fragrant. Transfer into food processor and process into a paste. Add oil, pinch of salt, and honey. Continue to process into smooth paste consistency.