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
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 It
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.
Serve the custards topped with vanilla yogurt, granola, a dusting of cocoa powder and a pinch of coarse sea salt.
The custard can be refrigerated overnight.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.
Review Body: So these were wonderful! Of course, like all of us cooks, I varied the recipe: used unsalted cashews instead of peanuts, as I know that cashews create a creamier mouthfeel. Since I am prediabetic, I also ditched the heavy cream for sugar-free vanilla coffee creamer (sounds awful I realize but really it came out great!). And being a fan of dark chocolate instead of milk, I used 50/50. And I didn't feel the need to add any agave or corn syrup, it was sweet enough with my substitutes. Topped it off with sugar-free vanilla yogurt as the recipe said but frankly it didn't need any topping at all. Very satisfying chocolate dessert.