Snickerdoodle

Breakfast Pots de Crème

prep time: 10 minutes, plus 3 hours to chill cook time: 1 hour yield: 6
servings

Whenever I make these pots de crème—or crème
brûlée or ice cream, for that matter—I save the whites
for making Keto Buns (here).

2 cups heavy cream (or full-fat coconut milk if dairy-
free)
¾ cup unsweetened cashew milk or almond milk (or
hemp milk if nut-free)
Seeds scraped from 1 vanilla bean (about 8 inches
long), or 1 teaspoon vanilla extract
6 large egg yolks
½ cup Swerve confectioners’-style sweetener or
equivalent amount of liquid or powdered sweetener
(see here)
2 teaspoons ground cinnamon

1. Preheat the oven to 325°F.


2. Bring the cream, milk, and vanilla just to a
   simmer in a medium-sized heavy saucepan over
   medium heat. Remove from the heat.