Description
This is a rich chocolate dessert that just happens to be sugar free. It's smooth and creamy like a pudding but more decadent. These little cups of custard are the perfect portion for any low carb treat.
Ingredients
Units
Scale
- 1 1/2 cups half and half
- 1 tsp. vanilla
- 3 large egg yolk
- 1/4 cup sugar substitute ( I use a combo of Monkfruit and Swerve)
- 1/8 tsp salt
- 3 oz. of melted baking dark chocolate bar-sugar substitute ( I used Lakanto)
Instructions
- Preheat ovento 325F.
- Boil about 4 cups of water. set aside
- In a medium pan on the stovetop, bring half and half and vanilla just to a boil. You will know it is just about to boil because the heated half and half will coat the spoon. Remove pan from the heat.
- Whisk the egg yolks, sugar substitute and salt in a bowl. Continue to quickly whisk the mixture until it lightens in color.
- Stir in the melted chocolate until smooth.
- Whisk the hot half and half very gradually into the chocolate mixture.*
- Pour custard into four six oz. ramekin or custard cups.
- Place the cups into an oven safe casserole or baking pan
- Put the pan with custard cups in the preheated oven and pour the boiled water into the baking pan. the water should come up about halfway up the side of the cups.
- Bake the custard cups for approximately 40-45 minutes. The custard should look just set. It should have some movement to the custard and it will set up as it cools.
Notes
*If you pour the hot half and half into the chocolate mixture too fast, you may lightly cook some of the egg. If you see bits of solid egg in your custard, simply pour the mixture through a strainer to remove the cooked egg.
**Baking the custard in a hot water bath helps ensure an even temperature while baking. Your custard will be smooth and creamy without any cracks.