Milk Chocolate–Peanut Custards

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.

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  • Servings: 4

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  • 1/2 cup low-fat chocolate milk

  • 1/3 cup heavy cream

  • 2/3 cup roasted unsalted peanuts

  • 3 ounces silken tofu

  • 6 1/2 ounces milk chocolate, chopped

  • 1 tablespoon light agave or corn syrup

  • 1/4 teaspoon kosher salt

  • Fat-free Greek-style vanilla yogurt, chocolate granola, unsweetened cocoa powder and coarse sea salt, for serving

How to make this recipe

  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. 

  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.

Contributed By Photo © Constantine Poulos Published February 2017

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