Keto Chocolate Custard
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.
Ingredients
- ½ cup whole milk or unsweetened soy milk
- 3 large eggs
- 3½ ounces dark chocolate (at least 70% cacao), broken into small pieces
- 1 medium peach, pitted and sliced, or about 1 cup other seasonal fruit, for garnish
Instructions
- 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.
Notes
Keto-Friendly Variations
- Use a keto-friendly chocolate bar
- Garnish with fresh Whipped Cream (Always Hungry? pg. 230 or Always Delicious pg. 324)