Pot de creme (or pots de creme in the event that you have mutiple) is a French custard dessert. In spite of the fact that there are numerous variants, it’s typically somewhere close to a creme brulee and a mousse in surface—not as thick as a creme brulee and not as light and breezy as a mousse. With the expansion of dull chocolate, it’s completely wanton.
Pot de creme is generally made with milk, cream, sugar, and eggs. It includes making a chocolate cream on the burner, treating and speeding in the eggs so they don’t scramble, and afterward heating in a water shower. I’m worn out simply considering it.
The excellence of this simple adaptation of chocolate pots de creme is that it cooks in a powerful blender Between the hot coconut milk and the fast of the blender, there’s sufficient warmth to transform the eggs into an ideal custard.