Go Back
+ servings
Print
vanilla chai pots de creme | saltedplains.com

Vanilla Chai Pots de Creme

Coconut milk infused with chai tea, flavored with vanilla, and sweetened with coconut sugar, these pots de creme can be made ahead and chilled overnight for a rich and creamy dessert right when you want it.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 -6 (depending on size of ramekin)
Author Tessa Fisher

Ingredients

  • 11/2 cups unsweetened coconut milk full fat (1 can)
  • 2 chai tea bags
  • 4 egg yolks room temperature
  • 4 tablespoons coconut palm sugar I use Trader Joe's brand
  • 1 teaspoon pure vanilla extract
  • Coconut Whip Cream optional
  • 1 can unsweetened coconut milk full fat, refrigerated overnight
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon pure vanilla extract

Instructions

  1. Heat oven to 325 degrees. Place 4 small ramekins in a shallow baking dish.
  2. 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.
  3. Bring coconut milk back to a simmer, then remove from heat.
  4. In a bowl, whisk together egg yolks and coconut sugar until well combined.
  5. Whisk vanilla extract into coconut milk, then pour about a 1/4 of the mixture into the bowl with yolks and sugar. Whisk.
  6. Add remaining milk and whisk until combined.
  7. Divide mixture amongst ramekins. Fill the baking dish with hot tap water so it reaches halfway up ramekin.
  8. 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.
  9. 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.
  10. Add a sprinkle of cinnamon if desired.