MOCHA CREME CUSTARD
2 cups heavy cream
40 grams Lindt 85% Extra Dark, finely chopped (4 squares)
2 teaspoons instant coffee granules
4 teaspoons LC-Sweet 12X Concentrate *
1 Pinch salt
2 teaspoons vanilla
4 egg yolks
Heat the cream, chocolate and coffee granules over low heat just until it comes to a simmer. Remove from the heat and whisk until the chocolate has completely melted; cool slightly. I microwaved the cream, chocolate and coffee in an 8-cup measuring cup just until it was hot but not boiling about 3-4 minutes, whisking after each minute. Add the sweetener, salt and vanilla. In a small bowl, beat the egg yolks with a fork; slowly whisk into the warm cream mixture. Pour into four 6-ounce custard cups and place them in an 8x8" baking pan. Pour cold water into the baking pan until it comes about half way up the sides of the custard cups. Bake at 350º 30-40 minutes or until a knife inserted into center comes out clean. The internal temperature should be 170º. The tops will get a little browned. Chill at least 1 hour before serving.
Makes 4 servings
* This is the equivalent of 1 cup sugar. Because Splenda wouldn't work due to the chocolate in this recipe, I decided to try this sweetener from LC-Foods. Feel free to substitute your preferred sweetener. The one I used has 3 carbs and 3 grams of fiber or zero net carbs per teaspoon.
Per Serving: 542 Calories; 53g Fat; 6g Protein; 11g Carbohydrate; 4.5g Dietary Fiber; 6.5g Net Carbs
This is my Coffee Creme Custard with some dark chocolate added. The chocolate flavor is mild so, if you can afford the carbs, go ahead and add a little more. Every variation that I've tried with this basic custard recipe has been a winner. It seems to be pretty much foolproof. I'm not sure which is my favorite because they're all so good: Bananas Foster Crème Brûlée, Buttered Almond Crème Brûlée, Buttered Pecan Crème Brûlée and Coffee Creme Custard. I also love just the plain custard served with berries. Click the photo to see a close-up.