Recipes Desserts Flan + Custard Milk Chocolate–Peanut Custards 5.0 (1) 1 Review 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 By Matthew Accarrino Matthew Accarrino Matthew Accarrino is a professional chef and athlete with more than two decades in the kitchen and restaurant business. He has authored a cookbook and currently helms the kitchen at Michelin-starred SPQR in San Francisco. He is also a competitive cyclist and balances the two passions of cooking and athleticism. Food & Wine's Editorial Guidelines Updated on February 1, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Constantine Poulos Active Time: 15 mins Total Time: 1 hr 15 mins Yield: 4 Ingredients 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 Directions 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. Make Ahead The custard can be refrigerated overnight. Rate it Print