Chocolate Custard Recipe
|July 8, 2013||Filled under Recipes: Cookies, Desserts||
Personally I have no problems with eating the same things over and over again. Between eating what my family views as the dreaded “leftovers” I’m happy to just saute up veggies and eat them with some type of meat tossed on the side. Which is one reason why I haven’t posted any new recipes lately. This changed when I had a craving for something chocolatey. I decided to see if I could update my pumpkin custard recipe and turn it into chocolate custard. Not only did the changes work out well but I discovered that if you use Blue Diamond’s almond coconut milk it will give the custard a light coconut taste to it.
- 4 large eggs
- ½ cup light cream
- 2 cups unsweetened almond milk
- ½ cup Splenda for baking (or other sugar substitute)
- 2 teaspoons vanilla extract
- 1 square of unsweetened baking chocolate
- pinch of salt
- Preheat the oven to 350 F
- Place the unsweetened chocolate into a microwave safe cup or bowl and add the cream. Microwave for 20 to 30 seconds and stir. Continue to microwave for 20 to 30 second periods, stirring between each time, until the chocolate has melted.
- In a large bowl whisk together the eggs, almond milk, vanilla extract, Splenda and salt.
- Slowly add the melted chocolate/cream mixture to the egg mixture whisking while it is being added. Continue to whisk so the chocolate mixture is well blended into the eggs. You may notice small bits of chocolate in the finished mixture and that is alright.
- Divide between 4 custard cups.
- Place custard cups into a pan. Carefully pour water into the pan, not getting any into the custard cups, until the water level is about halfway up the sides of the custard cups.
- Bake for 25 to 35 minutes or until the centers are just set.
- Remove from oven and remove custard cups from the water bath. Allow to cool and then chill in refrigerator before serving.
I originally made the recipe with plain, unsweetened almond milk and it was great. I then made it a second time using the almond coconut blend and that was just as delicious. The coconut flavor is very mild and works quite well with the chocolate.
I generally use almond milk because the lactose in regular milk causes some blood sugar issues. I find a little bit of cream helps the texture and doesn’t cause any issues. If you are not lactose intolerant then feel free to replace the almond milk with your choice of milk (regular, 2%, 1% or skim).