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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 

Matthew Accarrino
February 2017

Gallery

© Constantine Poulos

Recipe Summary

active:
15 mins
total:
1 hr 15 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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