Chocolate Custard Recipe
Use the original, vanilla or chocolate flavored unsweetened almond milk for this recipe. Replace the almond milk with Blue Diamond's almond coconut milk and your custard with have a nice, light coconut taste. The chocolate and coconut flavors are great together!
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Servings: 4
Calories: 120kcal
Equipment
- 4 ramekins or small baking dishes
- Mixing bowl
- Whisk
Ingredients
- 4 eggs large
- 1/2 cup Light Cream
- 2 cups Unsweetened Almond Milk
- 1/2 cup Splenda
- 2 teaspoons vanilla extract
- 1 square Unsweetened Baking Chocolate
- Pinch of Salt
Instructions
- 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.
Notes
Sweetener: you can use Splenda for baking or 8 packets of Splenda or 1/2 cup Swerve
Nutrition
Serving: 1g | Calories: 120kcal | Carbohydrates: 4g | Protein: 9g | Fat: 9g | Sodium: 129mg
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