Chocolate Coconut Peanut Butter Pot de Crème

(by Laura Zinn Fromm)

(from Spice Salt & Sweet, San Miguel de Allende, Mexico)

1 T. whole cardamom seeds

12 oz. dark chocolate (70%)

4 whole large eggs at room temperature.

2 t. vanilla extract (or cognac, amaretto, or another flavoring of your choice)

1⁄4 - 1⁄2 t. kosher salt

8 oz. full-fat coconut milk

smooth peanut butter (preferably a sugary, supermarket brand, not “natural”)

coarse sea salt, to taste

In a dry pan, toast cardamom seeds. Cool, then grind coarsely, and set aside.

In a blender or food processor, combine chocolate, eggs, vanilla, and salt until pureed.

Heat coconut milk, and with blender/food processor running, slowly pour in the hot

coconut milk all at once. This will cook the eggs and create a runny custard-like texture.

Add cardamom and pulse to mix it evenly.

Pour mixture into 6 serving glasses and refrigerate until firm.

Microwave the peanut butter until it's pourable.

Pour a 1/4 in. layer of peanut butter on top of the chilled chocolate mixture.

Sprinkle a few kernels of coarse sea salt on top.

Refrigerate until serving.

(Read Last Licks, the story that accompanies this recipe.)