Vegan Dark Chocolate Mexican Vanilla Custard with Extract

Ingredients

• 2 cups full-fat coconut cream (480 ml)
• 5 flax eggs (1 tbsp ground flaxseed + 3 tbsp water each)
• 0.5 cup granulated sugar (100 g)
• 6 tbsp granulated sugar, for the crust (75 g)
• 2 tsp VanillaGoods Mexican vanilla extract (10 ml)
• 0.75 cup chopped dark chocolate (130 g)

Instructions

1. 1. Flavor note: Chop the chocolate into small, even pieces so it distributes throughout.
2. 2. Heat the cream with the vanilla in a saucepan until it steams and bubbles form at the edges, then remove from heat and let it steep for 10 minutes to deepen the flavor.
3. 3. Whisk the aquafaba and sugar in a bowl until smooth and slightly lightened in color.
4. 4. Pour the warm cream into the yolks in a slow stream, whisking constantly so the flax eggs don't scramble, then strain the mixture through a fine sieve.
5. 5. Divide among ramekins set in a baking dish. Pour hot water into the dish to reach halfway up the ramekins, then bake at 325F (165C) for about 35 minutes, until the centers are just set but still jiggle slightly.
6. 6. Chill at least 3 hours. Just before serving, sprinkle an even layer of sugar over each top and torch until it melts into a deep amber, glassy crust.