Milk Chocolate–Peanut Custards
The custard can be refrigerated overnight.
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.Read More