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Almond Milk Pots de Crème for One (or Two)
Amanda Powell
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Prep Time
5
minutes
mins
Cook Time
30
minutes
mins
Total Time
35
minutes
mins
Servings
2
puddings
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Ingredients
1x
2x
3x
1
teaspoon
vanilla bean paste
1
egg yolk
room temperature
1
tablespoon
honey
½
cup
Blue Diamond chocolate almond milk
30
g
bittersweet chocolate
Instructions
Preheat the oven to 300 degrees F.
In a small bowl, mix together the vanilla bean paste, egg yolk, and honey together. Whisk until it is well combined.
In a small saucepan, heat the almond milk and chocolate together until the chocolate melts and mixes into the milk.
Slowly pour the milk mixture into the egg yolk mixture while constantly whisking the yolks. Strain the mixture and evenly divide between two ramekins.
Place the ramekins into a baking pan and fill the baking pan with water until the water is halfway up the ramekins. Bake for 30 minutes.
Place the pudding into the refrigerator to chill for at least an three hours. Serve chilled and preferably with fresh whipped cream and berries.
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