| Ingredients
2 cups goat’s milk
4 egg yolks
1/3 cup sugar
1 teaspoon vanilla extract
Pinch of salt
Mint Chocolate Cookie
Crumble:
1 package of chocolate
sandwich cookies
1/4 cup butter, melted
1/2 teaspoon peppermint
extract
1 cup semisweet chocolate
chips |
Preparation
Step 1
Preheat the oven to 325°F. In a saucepan, heat the goat’s
milk until it begins to simmer. Remove from heat.
Step 2
In a separate bowl, whisk together the egg yolks, sugar,
vanilla extract, and salt until combined. Slowly pour the
warm goat’s milk into the egg mixture, whisking constantly
to prevent any lumps.
Step 3
Divide the mixture among ramekins. Place the ramekins in a
baking dish and fill it with hot water to create a water bath.
Step 4
Bake for about 30-35 minutes, or until the pots de creme
are set but still slightly jiggly. Remove from the oven and let
cool to room temperature. Refrigerate for at least 2 hours.
Mint Chocolate Cookie Crumble:
Step 1
Place the chocolate sandwich cookies in a plastic bag and
crush them into fine crumbs using a rolling pin.
Step 2
In a mixing bowl, combine the cookie crumbs with the melted
butter and peppermint extract, stirring until combined.
Step 3
Press the cookie mixture into the bottom of a 9×9 baking dish.
Step 4
In a microwave-safe bowl, melt the chocolate chips in
30-second intervals, stirring in between until smooth. Pour
melted chocolate over the cookie crust
Step 5
Place the dish in the refrigerator for at least 30 minutes. |
