nutella and coconut pot de creme with bourbon cherries
1 14-ounce can of full-fat coconut milk
½ cup nutella
9 egg yolks
¼ cup unsweetened coconut chips
¼ cup shelled hazelnuts
2 cups Bing or Jerte Picota cherries
1 cup bourbon
4 tablespoons light brown sugar
1 teaspoon vanilla
Preheat the oven to 325 degrees. Bring a teakettle of water to boil; then set aside.
Prepare a 9x13 baking dish and 6 small ramekins (about 4 inches in diameter). Also grab a 4-cup measuring pitcher/jug and a sieve and set aside.
Put the 9 egg yolks in a large heatproof bowl.
In a small saucepan and using a heatproof whisk, stir together the coconut milk and nutella until it is well blended. Slowly heat the pan over low to medium-to-low heat until the coconut milk is steaming.
Gently and slowly pour a dribble of the coconut and nutella mixture into the bowl with the egg yolks, whisking constantly. Continue dribbling the coconut and nutella into the egg yolk, a little bit a time, to incorporate the coconut and nutella mixture into the egg yolks without cooking the egg (don't stop stirring!). Once you have less than half of the coconut and nutella mixture left, you can pour faster, but keep whisking until the mixture is fully incorporated into the egg yolk.
Strain the egg yolk/coconut/nutella mixture into the measuring jug. Pour the custard into ramekins in even amounts, then slide the 9x13 baking dish into the oven.
Pour hot water into the 9x13 baking dish so that it comes up halfway up the sides of the ramekins and bake for 25-30 minutes until the centers of the custards are just set but still a bit wobbly. Keep the oven on; you'll use it to toast the coconut.
Let the ramekins cool completely on a wire rack, then cover with plastic wrap and refrigerate. Don't worry if there is some "cloudiness" on the surface of the pot de cremes; this will disappear when they are refrigerated. Refrigerate 8 hours.
Spread the coconut and hazelnuts onto a baking sheet and place in the oven for about 3-4 minutes, then pull out and stir. Continue roasting in the oven until the coconut and hazelnuts are golden brown, then remove and let cool.
To make the bourbon cherries, using the pointed end of a chopstick, push out the pits from the cherries and discard. Place the cherries in a clean glass jar.
Bring the bourbon, light brown sugar and vanilla to boil in a small saucepan until the sugar is completely dissolved. Remove from heat and let cool slightly before pouring over the cherries. Seal the jar and let it cool completely before refrigerating (at least 8 hours).
Serve each pot de creme with a garnish of coconut, hazelnuts and bourbon cherries.
Recipe by Grits and Chopsticks at https://www.gritsandchopsticks.com/the-gravy-train/2017/07/nutella-and-coconut-pot-de-creme-with-bourbon-cherries.html