Email to Karen      

Recipe Categories: sheberry's HOME PAGEAPPETIZERS BBQ BEEF BEVERAGES BodyCare BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES Cleaners condiments COOKIES CROCKPOT Dairy DESSERTS DIPSSPREADS EGGS ETHNIC FISHandSEAFOOD FrostingsToppings FRUIT HelpfulHints HomemadeSeasonings INFO JustForLaughs KEFIR LAMB MARINADES MEATS PASTA PASTRIES Pets PIZZA Pork POULTRY Remedies RICE SALADandDRESSING SANDWICHES SAUCES SIDEDISHES SNACKS SOUPSandSTEWS STIRFRY Substitutions VEAL VEGETABLES

Chocolate Custard Supreme




Source of Recipe


An original recipe by Lynn Nelson - Busy Cooks


Recipe Introduction


You won't believe that this silken chocolate custard, spiked with coffee, is sugar-free!




Recipe Link: http://busycooks.about.com

List of Ingredients




1 square unsweetened baking chocolate, coarsely chopped
1 cup milk
1/2 teaspoon instant espresso coffee
1 egg, beaten
1/3 cup fructose
1/2 teaspoon vanilla
pinch salt



Recipe



Preheat oven to 350 degrees.

Place chocolate in a small, microwave-proof dish and microwave on high until melted, about 1 to 2 minutes, stirring once.

Place milk in a 2 cup glass measuring cup and heat in the microwave on high until very hot, about 2 minutes.

Stir the instant coffee into the hot milk. Add the melted chocolate to the hot milk and stir well. Continue heating in the microwave until the chocolate is completely dissolved in the milk, stirring every 30 seconds. (This process may also be performed using a double boiler.)

Meanwhile, stir together the egg and fructose in a medium bowl.

Slowly add the hot milk to the egg mixture, stirring until smooth. Add vanilla and salt.

Pour mixture into three large custard dishes or four small ones. Place dishes in a baking pan and pour boiling water in the baking pan until it comes halfway up the sides of the custard dishes.

Bake until custard is just barely set, about 50 minutes. Chill.

Yield: 3 or 4 servings.