Pots de Crème

prep time: 5 minutes, plus at least 2 hours to chill cook time: 30
minutes yield: 6 servings

1¼ cups heavy cream (or full-fat coconut milk if dairy-
free)
¾ cup unsweetened cashew milk (or hemp milk if nut-
free)
6 ounces unsweetened chocolate, finely chopped
5 large egg yolks
⅔ cup Swerve confectioners’-style sweetener or
equivalent amount of liquid or powdered sweetener
(see here)
Seeds scraped from 1 vanilla bean (about 8 inches
long), or 1 teaspoon vanilla extract
½ teaspoon fine sea salt

1. Preheat the oven to 325°F.


2. Bring the cream and cashew milk to a simmer in
   a saucepan over medium-high heat. Once simmering,
   remove from the heat and immediately stir in the
   chopped chocolate. Let sit for 2 minutes, then stir until
   well combined.


3. Place the egg yolks, sweetener, vanilla, and salt