© Constantine Poulos
Active Time
15 MIN
Total Time
1 HR 15 MIN
Yield
Serves : 4

San Francisco chef Matthew Accarrino of SPQR is a firm believer in making desserts healthy. So instead of loading his custard with cream, he uses just a bit, along with low-fat chocolate milk and silken tofu, for texture. He also opts to include roasted peanuts, which add terrific flavor and a little crunch. Slideshow: More Custard Recipes

How to Make It

Step 1    

In a small saucepan, combine the chocolate milk, cream and peanuts and cook over moderately low heat until it just comes 
to a boil. Transfer to a blender. Add the tofu, milk chocolate, agave syrup and kosher 
salt and blend at high speed until smooth, about 2 minutes (the mixture will be 
slightly grainy). Divide the custard into four 8-ounce ramekins or small dessert 
bowls. Refrigerate until set, 1 to 2 hours. 


Step 2    

Serve the custards topped with vanilla yogurt, granola, a dusting of cocoa powder and a pinch of coarse sea salt.

Make Ahead

The custard can be refrigerated overnight.

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