These dairy free Paleo Strawberry Pots de Creme are the perfect luscious, creamy dessert for Valentine’s Day, or any day.
Happy Valentine’s Day everyone! I don’t know about you, but personally, we don’t really do anything for Valentine’s Day. My philosophy is somewhere along the lines of “buy me some chocolate and a card and I’m good to go.” I did buy a red skirt to wear to work tomorrow so I can look a little festive, and as far as dinner goes I’ll be cooking (as I normally do) but I’m going to do something slightly fancier than our every night fare and make a steak, followed by one of these delicious little desserts.
I spent a while trying to think of a festive recipe for the blog for Valentine’s Day, but was having some trouble since Paleo baking is not really an option for me. My first attempt was to make my coconut macaroons with a strawberry spin, but I’m sad to say the macaroons turned purple and fell apart. So, my next thought was strawberry pots de creme after enjoying some very delicious coconut pudding last week. What is a pot de creme you ask? It is essentially just like a creme brulee but without the hard sugar topping, though if you happen to own a creme brulee torch you can totally caramelize some sugar for the top!
Traditional Pots de Creme are made with heavy cream, which I personally can’t tolerate, so I decided to do these with coconut milk instead. I’m finding coconut milk is my answer to everything lately, and I really wish they sold it in larger cans! Since coconut milk is so heavy, it substitutes perfectly for the heavy cream, giving you a rich texture that will make you forget that this is dairy free. For sweetener I used a little bit of maple syrup, but with the sweetness of the strawberries I think you can still have an amazing dessert with no added sweetener.
Finally, don’t be scared to make this dish! It really is simpler than it sounds. As long as you temper the eggs properly and bake the little ramekins in a water bath, it’ll all work out just fine. Also important – if you are making these for Valentine’s dessert make sure you make them far enough in advance that they can refrigerate and set- warm pots de creme are a little bit weird texture-wise.
What are your Valentine’s plans?
- 8 oz Strawberries, sliced
- 2 Tbs Water (or substitute 2 Tbs Brandy for extra kick)
- 1 Tbs Maple Syrup
- 1 Can Full-Fat Coconut Milk
- 2 tsp Vanilla Extract (or the seeds from one vanilla bean)
- 2 Tbs Maple Syrup
- Pinch of Salt
- 4 Egg Yolks
- Preheat the oven to 325 degrees
- Slice the strawberries, combine with water and maple syrup in a medium sauce pan.
- Simmer the strawberries over medium heat until the juices are released and they become syrupy, about 10 minutes.
- Combine coconut milk, vanilla, maple syrup, and salt. Heat over medium high heat until bubbling. Watch closely or else the coconut milk will come to a boil and bubble over the pan.
- Remove coconut milk from heat and let sit for at least 10 minutes.
- Whisk egg yolks in medium sized bowl and very slowly pour in the coconut milk mixture, making sure the eggs don't cook.
- Boil a pot of water to fill the pan that will hold the pots de creme.
- Set 6 ramekins inside a larger, preferably 9x13 pan.
- Divide strawberry mixture evenly among the 6 ramekins, then top the strawberries with the custard mixture, filling to the near top.
- Fill the pan around the custard with boiling water until the water reaches halfway up the ramekins.
- Bake for 40-50 minutes. Custard will still be slightly jiggly at this point but you should be able to insert a knife into the pot de creme and have it come out clean.
- Let the pots de creme sit out to cool for about 1 hour, then refrigerate for 3-4 hours before eating.