Chocolate, hazelnut and fleur de sel pots de crème… a sweet treat

I couldn’t leave you without sharing another recipes from the book, could I?

This time a little something sweet…

… something with chocolate.

How do chocolate, hazelnut and fleur de sel pots de crème sound?

This is a simple and easy treat that I make for my family often just like the custard pots that we ate for an afternoon when I was young.

Jon and Miren made a batch with me before school on Monday when I returned from France. “Can we make custard, amatxu?” they ask. This is our playful time together.

They like cracking, whisking and pouring while I assist them through the process. Miren dips her fingers in the raw eggs and Jon reminds her of Nadia’s childhood story. “Remember Miren when Nadia had to drink a raw egg smoothie before swim practice every morning? Let’s leave the raw egg alone”

And she listens.

I found these tiny crabapples at the market. They nearly look like cherries, don’t they?

I made a simple syrup with equal amounts of water and sugar and a whole vanilla bean. Then gently poached the crabapples in the syrup for a couple of minutes until soft and the skin began cracking.

They glisten with tiny specs of vanilla.

And so after school we have been enjoying these chocolate, hazelnut and fleur de sel pots de crème with poached crabapples. I eat them with seeds and all.

And stay tuned next week, I have a giveaway planned. One that I think you will like.

Chocolate, Hazelnut, and Fleur de Sel Pot de Crème

from “Small Plates and Sweet Treats: My Family’s Journey to Gluten-Free Cooking”

Makes six 4-ounce custards

1/4 cup (30 g) hazelnuts
2 cups (500 ml) unsweetened coconut milk
1 vanilla bean, split lengthwise and seeded
1 egg
2 egg yolks
1/4 cup (50 g) coconut palm sugar or light brown sugar
2 tablespoons hazelnut butter
2 ounces (60 g) milk chocolate, finely chopped
2 ounces (60 g) bittersweet chocolate, finely chopped
1/2 teaspoon fleur de sel

1. Preheat the oven to 350oF (180oC). Roast the hazelnuts on a baking sheet for 5 to 7 minutes until golden and fragrant. Place them in a dry kitchen towel and rub the towel against their skin to remove it. Let the hazelnuts cool and then chop them coarsely. Reduce the oven temperature to 300oF (150oC).

2. In a medium saucepan, heat the coconut milk, the vanilla bean, and its seeds over medium heat. Bring to a low simmer.

3. Meanwhile, in a medium bowl, whisk together the egg, egg yolks, coconut palm sugar, and hazelnut butter until almost lump-free.

4. When the coconut milk has come to a simmer, remove the pan from the heat. Remove the vanilla pod and add the milk and bittersweet chocolates. Stir to melt the chocolates into the milk.

5. Pour a little bit of the hot coconut milk mixture over the eggs while whisking to keep the eggs from coagulating. Add the rest of the mixture and whisk. Strain the mixture through a fine-mesh sieve into a clean bowl. Add the fleur de sel and stir.

6. Pour the custard into 6 (4-ounce) oven-safe ramekins or jars. Place the ramekins in a deep baking pan and place the pan on the oven rack. Add enough hot water to the pan to come halfway up the sides of the ramekins, creating a water bath.

7. Bake the custard for 30 to 40 minutes or until the center is set. Let the ramekins cool to room temperature. They can be served at room temperature or chilled.

you may also like…

67 Responses to “Chocolate, hazelnut and fleur de sel pots de crème… a sweet treat”

  1. Sini says:

    These look so beautiful! Quite a perfect treat as it has been raining for two days now and I’m seriously needing some comfort. And the crabapples! Have to keep looking for them. I’ve seen them a couple of times but never got the chance to taste any. Are they sweet or more on the bitter side?

    Have a wonderful weekend,

  2. Pretty little pots de crème! They must taste divine.



  3. i really really really want my book to arrive!
    what would be a good substitute for the tiny crabapples? i don’t believe i’ve ever seen them here before.

  4. Ale says:

    I just got that squeezing feeling in the back of my brain… yummy!

  5. Oh wow, these look amazing! I would love to try these out but I’ve never come across hazelnut butter before…is there a substitute that I could use in its place? Beautiful photography xxx

  6. Seanna Lea says:

    This looks awesome. As for the coconut milk, are you using the drinking coconut milk or the coconut milk that comes in cans? I want to try this when I get home early next week.

  7. Sini- they can be hard and tart. they have lots of pectin so they are great to make jellies. I love them poached as they look so beautiful in everything.

    Dominique- well you could eat them plain but I think they look great served with raspberries, red currants… but even thinly sliced red apple would look great.

    Thanks guys!

  8. Louise- you could use almond butter, sunflower seed butter, peanut butter, or even tahini for a bit stronger earthier flavor. you can make your own hazelnut butter too by grinding hazelnuts to a thick paste and adding a bit of oil.

    You can read more here

    Seanna- I use unsweetened canned coconut milk (the full fat not the light). I don’t like the drinkable coconut milk for baking.


  9. Fotografías preciosas enhorabuena!

  10. Fotografías preciosas enhorabuena!

  11. Erin says:

    Aran, this looks so delicious! I especially love the photo of the cute lil hand with the wee crabapple!
    I’d love to make the Pot de Crème this weekend. Think I can bake them in the little blue La Fermiere yaourt jars I brought home? ;)
    xo Erin

  12. Erin- hi! so glad to see a comment from you. i am assuming you made it home safe yes? You can totally bake it in the jars, just make sure they are not overfilled. They are a big large and it might be harder to bake them all the way through. Also make sure you have a water bath that reaches about half way up the sides. This will ensure that it’s a smooth custard and that it won’t overbake and curdle. It’s also great with half and half.


  13. Yelle says:

    Absolutely amazing! I adore the touch of crabapple with vanilla specs! Thanks for sharing a sweet recipe :}

  14. These look beautiful and delicious! What a perfectly decadent treat! I can’t wait to see the rest of your book!

  15. These are absolutely beautiful. Especially love the gorgeous poached crabapples with specks of vanilla bean – so lovely. I enjoy reading every post of yours very much. Can’t wait to try these!

  16. Suzana says:


    Thanks for sharing both the sweet and the savoury recipes! Both look (and sound) absolutely scrumptious. Can’t wait to have your book in my hands! :))

  17. Juliana says:

    Chocolate and hazelnut is one of my favorite combinations. I’d love to make this when we have guests.

  18. Laura says:

    Amazing combination of flavors and ingredients and breathtaking pictures as usual. Your site is such an inspiration to me!

  19. GAELLE says:

    I knew we would be spoiled and have both recipes… I didn’t dare asking for them both, but turns out I didn’t need to ! Both look amazing and full of flavor. Well, just one month to wait now :-)

  20. I’ve always loved your food photography but I really want to try this recipe myself! What do you mean by fleur de sel though? And completely off topic, but how do you pronounce “amatxu”?

  21. Carmen says:

    De nuevo gracias, esto de que compartas recetas de tu libro me parece super generoso. Hemos visto dos recetas…las dos me encantan, super ilusionada con lo que nos espera!bs

  22. MMMM YUM! It looks like such a sweet, but easy treat! Especially love the photos! You are quite the artiste x

    :) Hazel

  23. marianne says:

    Amazon just notified me..I will have your book in my hands tomorrow!!!!

  24. Aupa Aran, Gu bai gauzela emozionatuta hemengo parajeak ikusten. Egunero leku desberdinetan gabiz, atzo Woodstocken eta Middleburyn, gaur Burlington eta mendietan eta bihar Montrealera.
    Ikusten dogu zu be gelditu barik zabizela batetik eta bestera, heldu da itxaroten egon zaran momenturik ONENA. Zortea ona izan deizula bihotz-bihotzez.
    Itxaso, Olatz, Jon eta Miren

  25. Your photos gave me an instant craving for these pots de creme… This is the kind of stuff I would do for company, but in this case, I might just make it for myself! I am looking forward to finding your book :-)

  26. What’s your giveaway? Oooh! I can’t wait! Your cookbook??? Ahhhh…! So excited!

  27. Congrats on your book!!!! So exciting – and it looks absolutely fab. Can’t wait to have one in my hands!!!!

  28. Iratxe says:

    ¡Qué deliciosa sorpresa de chocolateado postre de tu libro nos has traído Aran, muchas gracias!. A mis peques también les gusta meterse en la cocina a cocinar con amatxu, uno corta, el otro bate… es un momento que disfrutamos enormemente. Esta crabapple realmente parece una cereza… la foto de la manita es preciosa ¡todas las fotos son preciosas!. A ver qué otra maravillosa sorpresa viene en camino :D… Estaremos pendiente. Un besote,

  29. i always like your post
    thanks for this
    dainik bhasker

  30. Aran, your post makes me want to scour the city for a crab-apple tree. Thanks for the inspiration!

  31. Fruitful fusion- fleur de sel is sea salt that is flaky. It is wonderful and compliments chocolate really well. Crunchy too.

    Miren- herri politetatik zabizie orduen, ipar eta hegoaldetik. Zelako enbidie. Noz arte? Ondo paseu!


  32. marianne says:

    Your book is in my hands!!! Thank you for making such a beauty!!!!

  33. Aran these are gorgeous. Beautiful post.

  34. Hi , gorgeous dessert – just wondering where you purchased the pots and spoons – I am assuming the pots are ovenproof !


  35. Marianne- that is so wonderful. I can’t wait to hear more of your thoughts about it and I hope you get to cook some recipes!

    Mardi- Hope you are well! :)

    Gourmet Goddess- they are from a German company called Asa and yes, they are ovenproof.

    Thank you everyone!

  36. So happy that you share a sweet treat:)

  37. Denise says:

    Lovely post Aran. I miss crab apples. My grandmother use to have a tree in her yard when I was a kid. I loved how small they were, just as these. She use to poach them as well but in a syrup that was a bit spicy. I could sit and eat them, whole and by the bowl full. I wish I could find them in our area; but never see them. Thank you for the warm memory.

  38. Dark Amber says:

    When I first spotted this, I thought – oh, oh, not another chocolate pots de creme recipe. But then I skipped to the actual recipe and surprise, surprise, we have all sorts of novel ingredients (at least for this custard). Looks tempting and hopefully worth the effort.

  39. Evitaa says:

    Gosh. I’m speechless :)

  40. I miss eating crab apples. My brothers and sister and I would get sick on them every year when they first came out. But we had so much fun climbing the trees and running around with each other.

  41. Just ordered your book and I can’t wait to get my hands on it!

    Thanks for sharing a sweet treat with us :)

  42. Your posts make me smile and your photography is absolutely beautiful. Thank you for all of your lovely posts. Hope you have a great week!

  43. Anonymous says:

    Hi Aran, beautiful recipe ! I have one question : when do you add the roasted hazelnuts in the recipe ? Thx

  44. Oops… Sorry. The toasted hazelnuts are to be used as garnish and I didn’t add them when I photographed this badge. So sprinkle them
    On top after pots de creme are baked and cooled. Sorry about that.

    Hope you like them!

  45. I want to eat this right NOW! Yum! Thanks for sharing this recipe :)

  46. Spencer says:

    Looks like an awesome dessert. I would so love to try some!

  47. I’ve never tried crabapples before, but they look so beautiful here! These pots de creme sound delightful.

  48. Anonymous says:

    Is there any way to adapt this to be egg-free?

  49. Melissa says:

    These look so beautiful! Too good to eat, almost!

    <3 Melissa

  50. Vinnie says:

    I am astonished every time I read your blog to see how good you make food look and I can only imagine how good it tastes. And everytime I am amazed by the wide variety of produce you use, making every recipe even more tempting.
    My most heartfelt compliments to you and, should you have time, take a look at my blog as well:

  51. Asha says:

    This was delicious! Made it last night for a sweet treat after dinner (for dinner made your
    Swiss chard, pear and Gruyère tart but with spinach instead of chard which was also fantastic). Wasn’t sure how to use the hazlenuts so i just put them in the custards… seems they were for garnish – but it tasted great anyways! Am very much looking forward to your book – only a few days now!

  52. Ji-soung says:

    It’s look great!

  53. They are gorgeous, what a nice treat ! I’ve just been looking at your pictures and reading recipes for hours, can’t stop ! And I was glad to see that I can buy your book on ITunes, which I will do very soon. Have a nice week !

  54. Sheila says:

    I LOVE these custards. I’ve made them a few times now, with a slight variation, and everyone that tries them loves them. Hope you don’t mind if I blog about it & link to you! It’s such a good recipe, I need to share :)

  55. […] L: Kitchen in Icelandic home via Desire to Inspire |R: Chocolate hazelnut pots de creme by Cannelle et Vanille […]

  56. Satsuki says:

    Last week I bought your wonderful book and yesterday I tried this recipe and the apple upside-down cake. I modified them a bit by adding a few grams of coconut flour for the cake and some silken tofu for the mousse (well, actually I mixed your chocolate dessert with the vegan chocolate mousse I noticed in Clea Cuisine Blog).
    Anyway, these desserts are so good! Thank you so much for sharing them ^__^!

  57. I’ll try to make this specialty tonight! Thank you for this wonderful recipe!!!

  58. Jacky says:

    Looks the combo custard n fruit ..

  59. Amy Rupp says:

    Is that really the correct temperature? 3500 degrees F is the temperature of a kiln…

  60. Hi Aran,

    I love the handmade look on the small dishes (3rd picture, on the left and the porcelain muffin-liners on the right). Where is it from? Thanks for sharing :)

  61. […] Cake Chocolate and Coconut Milk Pots de Crème with Tahitian Vanilla and Rum Inspired by the Chocolate, Hazelnut and Fleur de Sel Pot de Crème from Small Plates and Sweet Treats by Aran Goyoaga Tahitian vanilla bean and extract make these […]

  62. […] Cake Chocolate and Coconut Milk Pots de Crème with Tahitian Vanilla and Rum Inspired by the Chocolate, Hazelnut and Fleur de Sel Pot de Crème from Small Plates and Sweet Treats by Aran Goyoaga Tahitian vanilla bean and extract make these […]

  63. […] AL CIOCCOLATO, COCCO E NOCCIOLE ispirata alla ricetta “Chocolate, Hazelnut & Fleur de sel pots de crème“ tratta da Small Plates & Sweet […]

Leave a Reply

You must be logged in to post a comment.