Pot de Crème ~ Naturally

Saturday was Kitty’s birthday and I decided to throw together {literally} a small family party before Bunny heads back to Canada.

Most times, birthday girls and boys want me to make them a Mexican Feast, which I gladly do. 

For dessert, it’s almost always gluten-free brownies and homemade vanilla ice cream. 

No one goes home sad!

This year, Kitty surprised me, she asked for Chicago-style hot dogs and pot de crème.  Huh!

“Your wish is my command, Kitty!”

Since we eat healthy around here and my milk supplier was out of cream, I decided instead of pot de crème, we would be having pot de 
kefir.

{FYI – kefir is a yogurt-like milk product that is naturally lactose-free and full of good-for-your-tummy bacteria}.

So, leave your thinking cap on the shelf, this is so easy (which is why there are no pictures of me making it).

Pot de Crème Kefir

8 oz. Semi-sweet Chocolate Chips

4 T. Organic Sugar

1.5 C. Plain Kefir (whole or lowfat)

4 Egg Yolks {beaten slightly}

1 t. vanilla

Melt the chocolate slowly.  Add in sugar and kefir.  Continue to slowly heat mixture until it is well-blended and smooth.

In a separate bowl, add egg yolks.  Lightly beat the yolks.  Slowly {and I mean slowly}, add to the chocolate mixture.

Over a very low heat, continue stirring the chocolate mixture until it thickens.

Remove from heat and add in vanilla.  Stir until well-blended.

Pour into 6 – 7 4 oz. canning jars.

Chill for several hours.

And, that is all there is to it!

     

For your convenience, I’ve stored the recipe in a pdf format here.

Enjoy ~ I know, we did!