I love how versatile this one can be, lending itself to your mood, and which flavor you would like to have tonight. Simmer the used vanilla pod in some kefir for an extra special hot cacao.
Vanilla Bean Pot de Creme
Note from 2016: We don’t make this recipe anymore as we’ve changed from chocolate to cacao, and omitted sugar and cream from our diet to optimize our health.
Non-GMO, organic, local, free range, grass-fed ingredients:
1 3/4 cups full cream milk
1/3 cup + 1 tbsp full cream
6 ounces black chocolate
2 egg yolks
1 tbsp raw/coconut sugar
1 vanilla bean, split lengthwise
Break chocolate into small pieces and place in a large bowl. Set aside. In another bowl, whisk egg yolks with sugar until smooth. Set aside.
Heat milk and cream in a saucepan. Split the vanilla bean in half and remove the seeds with the edge of a knife.
Add seeds and bean to the mixture. Bring to a soft boil and take off the heat. Discard bean pod.
Pour mixture over egg yolks/sugar very slowly, whisking constantly until blended. Return to saucepan and stir constantly for 4-5 minutes, until mixture coats the back of a spoon.
Pour mixture slowly over chocolate, stirring constantly until melted. Pour into small ramequins. Leave to cool at room temperature and place in the refrigerator for at least 2 hours to set.