Salty pots de crème with lavender whipped cream.

Salty pots de crème with lavender whipped cream.

Pots de Crème

Decadent and dairy-free at the same time? Say hi to Julia Gartland’s salty pots de crème with lavender whipped cream.

Julia Gartland

Pots de Crème are really just baked custards, but the name is so much more elegant. This dish is the perfect dessert for entertaining guests. The recipe can be made ahead, is relatively stress-free, and everybody loves individual servings. The dessert is truly just as decadent as the name implies.

The classic version involves lots of cream, which can be lovely, but this dessert is entirely dairy-free.  Whether you're avoiding it or allergic, your guests won't know the difference – it's that good. Plus, you can never go wrong with salted chocolate.

POTS DE CREME With Flaky Sea Salt & Lavender Whipped Cream (Gluten-free, Dairy-free)

Makes 4 servings

1 (15oz) can of full-fat coconut milk

2 egg yolks

2 tablespoons almond butter, crunchy

1/4 cup coconut sugar

1 vanilla bean, de-seeded

4 oz chocolate (dark, 60-70%), finely chopped

1 tablespoon cocoa powder

1/4 teaspoon sea salt

Flaky Sea Salt, to serve

Preheat oven to 300 degrees (°F).  In a small saucepan, heat coconut milk, vanilla seeds & pod, until almost boiling.  Set aside and let infuse for 10 minutes.  Remove vanilla pod (save for later!), whisk in salt, chocolate, cocoa powder, and almond butter until smooth.  Set aside to cool.

In another mixing bowl, whisk together egg yolks and coconut sugar.  Slowly whisk the warm chocolate into the egg mixture, a little at a time, making sure the egg mixture doesn’t get too hot.  Whisk until smooth.

Divide custard evenly between 4 small ramekins.  Add to a deep baking pan, with high sides, and pour hot water into the pan until it comes halfway up the ramekins. Bake in the centre of your oven for 40-45 minutes or until custards are set, but still wiggle a little.  Set aside to cool, then chill for 3-4 hours before serving.  Serve with lavender whipped cream and flaky sea salt.


1 can coconut milk, chilled overnight or at least 6 hours

1 teaspoon lavender buds

1/4 cup maple syrup 

Discarded vanilla bean

1 tablespoon confectioner’s sugar (icing sugar)

In a small saucepan, heat maple syrup, vanilla pod and lavender buds until warm, but not boiling.  Let it infuse for 5-7 minutes, then strain through a fine mesh sieve and let cool. 

Remove the thick coconut cream at the top of the chilled can.  Discard the rest of the liquid, or save for smoothies, soups, etc.  In a stand mixer, whip coconut cream with cooled maple syrup, and confectioner’s sugar.  Serve with pots de crème.


A New York-based photographer, food stylist and self-taught cook. 


INSTAGRAM: @sassykitchen

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