This week, we are featuring one of our favorite recipes from our book, Always Delicious. We have also recently discussed the keto diet and how to adapt meals accordingly. You can easily adapt this Chocolate Custard from AD pg. 318 for the keto lifestyle. We will show you how in the recipe below. Make sure you use chocolate that is at least 70% cacao for both keto and AH. This ensures a higher quality chocolate that isn’t saturated in added sugars. For keto, garnish with a small dollop of whipped cream instead of peach slices.
This is one of the recipes that was developed as a part of our ongoing collaboration with George Brown College Culinary School in Toronto. Students Iman Faddoul and Metti Hambisa truly WOWed me with this rich, creamy, and super easy dessert, and I knew we had to include it as a featured recipe in our book. Our goal is to teach a new generation of chefs how to craft delicious AH meals, making them more accessible to readers everywhere.
Preparation Time: 5 minutes plus chilling time
Total Time: 35 minutes
Makes 4 servings
1/2 cup whole milk or unsweetened soy milk
3 large eggs
3 1/2 ounces dark chocolate (at least 70% cacao), broken into small pieces – for keto – use a keto-friendly chocolate bar
1 medium peach, pitted and sliced, or about 1 cup other seasonal fruit, for garnish – for keto – garnish with fresh Whipped Cream AH p. 230 or AD p. 324.
First, heat the milk in a small saucepan over medium heat, stirring regularly, until tiny bubbles form on the side of the pan. Then remove from heat.
In a small bowl, whisk the eggs and set aside.
Next, melt the chocolate in a double boiler, then remove from the heat. While whisking, slowly add the milk 3 tablespoons at a time to the melted chocolate, whisking until all the milk has been added.
While whisking continuously, slowly add the whisked eggs to the melted chocolate mixture. Place back on the double boiler or over very low heat and cook, stirring regularly, for five minutes, or until the mixture thickens.
Finally, remove from the heat and pour the mixture into four small ramekins. Refrigerate for 20 minutes or until fully cooled. Garnish with peach slices before serving.