Serves 6
1 egg
1 egg yolk
2 Tbs. sugar
1 5-oz. can low-fat or fat-free evaporated milk
1/3 cup low-fat or skim milk
2 oz. chopped bittersweet chocolate, such as Green & Black’s Organic Baking Bar, or 1 cup bittersweet chocolate chips
1/4 tsp. vanilla extract
1/4 tsp. ground nutmeg, plus more for sprinkling, optional
Pinch of salt
Whipped cream for garnish, optional
- Preheat oven to 300°F. Place 6 1/2-cup ramekins in large roasting pan.
- Whisk together egg, egg yolk, and sugar in large bowl. Set aside.
- Bring evaporated milk and milk to a boil in medium saucepan. Remove from heat, and stir in chocolate. Return to heat, and simmer 1 minute, or until chocolate is melted, whisking constantly.
- Whisk 1/2 cup chocolate mixture into egg mixture. Add remaining chocolate mixture to egg mixture in steady stream, whisking constantly. Stir in vanilla, nutmeg, and salt.
- Pour 1/3 cup custard into each custard cup. Place roasting pan in oven, and fill half full with boiling water. Bake 25 to 30 minutes, or until custards are set. Remove custard cups from water bath with tongs, cool, then chill. Serve garnished with whipped cream and sprinkling of ground nutmeg, if using.
Nutritional Information
Per serving: Calories: 111, Protein: 4g, Total fat: 6g, Saturated fat: 3g, Carbs: 13g, Cholesterol: 75mg, Sodium: 72mg, Fiber: 1g, Sugars: 11g
http://www.vegetariantimes.com/recipes/11214?section=