It's Friday! I hope your weather forecast for the weekend looks as glorious as it does for Kansas City. After a week of cool, rainy days, I am ready for sunshine and patios.
In addition to the weekend being here, it is also the last day of school. All good things. And so, to celebrate, I've made these vanilla chai pots de creme, or more appropriately, "happy pots". Call them what you will, these pots of happiness are simple. A sibling to the more high maintenance creme brulee, the prep for these creamy custards is much easier, plus no kitchen torch required. Or if you grew up in my family, no blow torch required. True story. (We used what we had).
Hosting a brunch this weekend? Having friends over for dinner? Avoiding mowing the lawn? These vanilla chai pots de creme can even be made ahead and chilled overnight. Topped with a little coconut whip cream and sprinkled with cinnamon, and voila! Sweet, sweet happiness in your own little pot.
Vanilla Chai Pots de Creme
Ingredients
- 11/2 cups unsweetened coconut milk full fat (1 can)
- 2 chai tea bags
- 4 large egg yolks room temperature
- 4 tablespoons coconut palm sugar I use Trader Joe's brand
- 1 teaspoon pure vanilla extract
Coconut Whip Cream
- 1 can unsweetened coconut milk full fat, refrigerated overnight
- 1 tablespoon honey or maple syrup
- 1 teaspoon pure vanilla extract
Instructions
- Heat oven to 325 degrees. Place 4 small ramekins in a shallow baking dish.
- In a saucepan, bring coconut milk to a simmer. Once at a simmer, add tea bags, turn down heat to low and cover. Let steep for at least 10 minutes. I prefer 20-30minutes. Remove tea bags, squeezing excess into saucepan when ready to remove.
- Bring coconut milk back to a simmer, then remove from heat.
- In a bowl, whisk together egg yolks and coconut sugar until well combined.
- Whisk vanilla extract into coconut milk, then pour about a ¼ of the mixture into the bowl with yolks and sugar. Whisk.
- Add remaining milk and whisk until combined.
- Divide mixture amongst ramekins. Fill the baking dish with hot tap water so it reaches halfway up ramekin.
- Bake for 30-35 minutes until just set. Remove ramekins from baking dish and cool on a wire rack. Chill in refrigerator for at least 2 hours. Can chill overnight.
- For Coconut Whipped Cream, scoop out firm, waxy layer into a bowl (stop scooping when you reach water in bottom of can). Add honey and vanilla. With a hand mixer, whip until combined. Top pots de creme with coconut whip cream.
- Add a sprinkle of cinnamon if desired.
Nutrition
Notes:
Adapted from Gourmande in the Kitchen.
Lee S.
Hi Tessa. I am limited right now and cannot have caffeine. Do you have a suggestion or replacement for the chai in this recipe? Would it work without the tea?
Tessa
Hi Lee - this would definitely work without the tea. It would then be a vanilla pots de creme, which would be tasty! You could also try using decaf chai teabags. I really like Tazo's Decaf Chai.
Kathryne
These look so good! I tried to make a coconut milk chia pudding, like, SIX times before giving up. Arrowroot starch/corn starch both made gloppy, lumpy puddings. Your pots de creme look just right.
Tessa
Thanks, Kathryne! Ohh, chia pudding sounds good. I'll have to bring these pots de creme to the next girls night for you to try.