TRIPLE-CHOCOLATE CUSTARD
Steps:
- In a mixing bowl, whisk together the sugar, cocoa, cornstarch, and salt. In a thin stream, whisk in the milk until smooth. In a thin stream, whisk in the half-and-half until smooth. Strain the mixture through a fine sieve into a saucepan. Over medium heat, whisking the mixture constantly, bring to a boil. Boil gently for 2 minutes. Turn off the heat and stir in the bittersweet chocolate and vanilla. Fill a large bowl with ice cubes, rest the saucepan on top, and add cold water to cover the ice cubes. Let the mixture cool, stirring frequently, about 15 minutes. Fold in the white chocolate and pour the mixture into 1-cup ramekins, cups, or mugs. Refrigerate until well chilled. The recipe can be made up to 2 days in advance. Serve cold.
CHOCOLATE CUSTARD LOW POINTS
This recipe is from BHG Low Fat Food 1995. The whole recipe is 8 1/2 points, and serves 6 - that's 1 1/2 points per serve. Tastes as good as the WW Instant Chocolate Pudding sachet dessert. I have used Splenda instead of sugar to keep the points low. Whole recipe has 1 gm fat.
Provided by jackandfiona
Categories Dessert
Time 18m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine Splenda, cocoa, cornflour and salt in a heavy based saucepan.
- Stir in the milk, beat together well.
- Cook, stirring over medium heat until thickened and bubbly.
- Continue to cook for 2 minutes, stirring continuously.
- Remove from heat and stir in vanilla.
- Pour into six dessert dishes and refrigerate.
- Serve with fresh fruit.
CHOCOLATE CUSTARD
Make and share this Chocolate Custard recipe from Food.com.
Provided by Chriztie1502
Categories Dessert
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Beat the eggs with the salt, half the sugar, the vanilla, and the almond extract.
- Heat together the milk, cream, chocolate, and the remaining sugar on medium-low heat until the chocolate has completely melted. Stir with a whisk to blend.
- Combine the two mixtures and pour into a well buttered baking dish. Place the dish in a pan of hot water and bake at 325 degrees F for 1 hour: a knife inserted in the center should come out clean.
- Cool in the baking dish, then unmold and chill in the refrigerator. Serve this amazing concentration of chocolate with great quantities of sweetened whipped cream.
Nutrition Facts : Calories 313.7, Fat 21.2, SaturatedFat 12.4, Cholesterol 150.3, Sodium 162.6, Carbohydrate 27.6, Fiber 2.1, Sugar 19.2, Protein 8.1
CHOCOLATE SPONGE WITH HOT CHOCOLATE CUSTARD
This rich, sticky chocolate cake is given a low-fat 'bakeover', then served with chocolate custard for a perfect retro, weekend pud
Provided by Fatima Hasan
Categories Dessert
Time 1h10m
Number Of Ingredients 10
Steps:
- Cover the dates with boiling water and set aside to soften for 30 mins.
- Heat oven to 160C/140C fan/gas 3 and line a 20 x 30cm baking tin with baking parchment. Drain the dates, reserving the liquid, then whizz the dates to a purée with 100ml of the soaking liquid.
- Beat the egg whites in a large bowl with an electric whisk until stiff peaks hold on the end of your whisk. Add half the sugar and beat until thick and glossy.
- In another bowl, beat the yolks and remaining sugar until pale. Whisk in the mashed date mixture, then fold into the egg white mixture until well combined. Mix the flour, baking powder and cocoa with a pinch of salt. Sprinkle over the wet mixture and very gently fold in until well combined. Gently scrape into the tin and spread to the edges. Bake for 35-40 mins until a skewer poked in comes out clean.
- Meanwhile, mix the custard powder, sugar and cocoa together in a saucepan. Stir in dribbles of milk until you get a smooth paste. Gradually add more milk until it's all incorporated with no lumps. Put over a medium heat and warm, stirring constantly, until thick and just bubbling.
- Cut the warm cake into slabs and pour over the hot chocolate custard to serve.
Nutrition Facts : Calories 401 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 58 grams sugar, Fiber 5 grams fiber, Protein 12 grams protein, Sodium 0.8 milligram of sodium
CHOCOLATE CUSTARD
If you've never made homemade custard/pudding, you're going to be stunned at the difference in taste with store-bought. Once made, these delicious custards need to be refrigerated for atleast 3 hours before serving.
Provided by evelynathens
Categories Dessert
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 320 degrees F.
- Melt chocolate over low heat.
- In a saucepan, combine cream, milk and 2 tblsps sugar and bring to bare simmer, stirring occasionally.
- In a small bowl combine 2 tblsps of the milk mixture with the espresso powder and stir into the milk mixture with the chocolate.
- In a large bowl, whisk together the egg yolks, egg, and remaining ¼ cup sugar for 1 minute, or until the mixture is blended well.
- Add milk mixture in a stream, whisking, and strain through a fine sieve into a large measuring cup.
- Spoon off the froth and pour into six 5-ounce custard cups.
- Cover cups with foil.
- Arrange cups in a baking pan and pour hot water around them to reach halfway up sides.
- Bake for 20-25 minutes, or until just set.
- Remove from oven, let cups sit in hot water for 10 minutes, remove, and let cool completely.
- Chill 3 hours and garnish with a dollop of whipped cream, if desired.
EASY CHOCOLATE CUSTARD
A quick, lower-fat, rich chocolate custard that does not require baking or water baths. No one will ever guess it takes 10 minutes to make! Top with whipped cream before serving.
Provided by moe's cookin'
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Brandy
Time 4h25m
Yield 4
Number Of Ingredients 8
Steps:
- Beat eggs and vanilla extract together in a medium bowl until combined; set aside.
- Whisk milk, sugar, cocoa powder, cornstarch, brandy, and salt together in a saucepan. Cook over medium heat, stirring constantly, until boiling and thickened, 6 to 8 minutes. Reduce heat to low.
- Slowly pour 1/2 of the milk mixture into the beaten eggs while stirring; pour mixture back into the saucepan. Cook, stirring constantly, until thick, 2 to 3 minutes. Do not boil.
- Let custard cool to room temperature, at least 10 minutes. Refrigerate until set, at least 4 hours.
Nutrition Facts : Calories 186.8 calories, Carbohydrate 25.1 g, Cholesterol 102.8 mg, Fat 5.6 g, Fiber 1.8 g, Protein 8.2 g, SaturatedFat 2.7 g, Sodium 159.3 mg, Sugar 18.6 g
CHOCOLATE CUSTARD TART
I found this recipe online from the New York metro recipes. Its a chocolate lover's tart with chocolate custard filling and chocolate pastry dough crust.
Provided by Topher
Categories Tarts
Time 2h35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Dough: Sift the flour with the cocoa and salt. Cream the butter and sugar in the bowl of a mixer fitted with a paddle on low speed until fluffy.
- Add the egg, and mix just until incorporated. Add the dry ingredients, and mix until a dough forms. Shape into a ball, cut in half, flatten both halves, wrap each in plastic, and chill for at least 1 hour.
- Working quickly, roll out one of the dough balls on a large piece of lightly floured parchment paper to form a 13-inch circle about 1/8 inch thick.
- Place the parchment on a baking sheet, cover the dough with plastic, and chill it for at least 1 hour. Keep the remaining dough in the freezer for another tart.
- Preheat the oven to 350 degrees.
- Carefully fit the dough into a 9½-inch tart shell with a removable bottom, taking care not to stretch or pinch it. Freeze the dough for at least 15 minutes.
- Bake the crust until it puffs, about 10 to 15 minutes. Flatten the base by pressing it down with a measuring cup, then continue baking until the crust is crisp, about 10 to 15 minutes more. Set aside to cool.
- Chocolate Custard: Preheat the oven to 250 degrees. Place chocolate in a bowl. Bring the cream, milk, and sugar to a boil in a saucepan.
- Add the mixture, a third at a time, to the chocolate, stirring each addition until combined. (If it's added all at once, the chocolate will become grainy.) Beat the egg in a large bowl.
- Whisk in a quarter of the chocolate-milk mixture until just combined, and add to the remaining chocolate. (Do not whisk hard.).
- Tap the bowl to get rid of any air bubbles. Pour the custard into the baked tart shell, filling it to the top.
- Bake for 20 minutes, rotate front-to-back, and bake for another 20 minutes or until the custard is set around the edges but jiggly in the center. Serve with brandy whipped cream.
Nutrition Facts : Calories 942.7, Fat 71.8, SaturatedFat 44.3, Cholesterol 219.2, Sodium 353.8, Carbohydrate 76.9, Fiber 9.1, Sugar 25.8, Protein 14.5
GRANDMA'S CHOCOLATE CUSTARD PIE
Straight from grandma's kitchen, a delicious Southern holiday tradition. A smooth and rich chocolate dessert that will have you asking for thirds.
Provided by TRISTESS00
Categories Desserts Pies Custard and Cream Pie Recipes
Time 2h20m
Yield 8
Number Of Ingredients 9
Steps:
- Mix sugar, flour, and cocoa powder together in a bowl until well combined.
- Mix milk, egg yolks, and vanilla extract together in a separate large bowl. Add flour mixture and blend custard until smooth.
- Pour custard into a cast iron skillet over medium heat. Cook, stirring continually, until slightly boiling but not popping, about 5 minutes. Cook just until reasonably thickened, 3 to 5 minutes more, and remove from heat immediately. Stir hot custard to smooth out any lumps and pour into the pre-baked pie shell.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Beat egg whites, sugar, and vanilla extract together in a small bowl until peaks start to form. Spread the thick meringue mixture on top of the custard.
- Cook under the preheated broiler just until the peaks start to turn light brown, 1 to 2 minutes, being very careful not to let the meringue burn.
- Place the custard pie in the fridge or on Grandma's porch on a cool night until the custard congeals, about 2 hours.
Nutrition Facts : Calories 251.7 calories, Carbohydrate 33.9 g, Cholesterol 52.6 mg, Fat 10.8 g, Fiber 1.1 g, Protein 5.2 g, SaturatedFat 3.4 g, Sodium 184 mg, Sugar 21.8 g
CHOCOLATE CUSTARD TART
Make and share this Chocolate Custard Tart recipe from Food.com.
Provided by BothFex
Categories Tarts
Time 30m
Yield 8-12 serving(s)
Number Of Ingredients 10
Steps:
- In a 2 quart pan, heat milk slowly over a low heat.
- In a small bowl whisk together sugar and cornstarch. Add to hot milk and cook over medium heat, stirring often, until mixture thickens and starts to bubble. Cook for 3 minutes, stirring continually. Turn heat to lowest setting.
- In another bowl whisk egg yolks. Add a small amount of hot milk mixture to yolks while whisking to warm yolks- not to cook them. In a thin stream add the warmed eggs to the the rest of the milk mixture, while whisking continually. Cook over low heat for 2 more minutes.
- Remove custard from heat and stir in vanilla, butter, and chocolate.
- Dissolve gelatin in cold water and stir into custard. Pour immediately into pie shell and refrigerate for at least 3 hours.
- Pretty when garnished with chocolate curls.
Nutrition Facts : Calories 445.9, Fat 19.3, SaturatedFat 10.9, Cholesterol 181, Sodium 91.5, Carbohydrate 65.8, Fiber 2.5, Sugar 56.6, Protein 8.6
More about "chocolate custard low points recipes"
CHOCOLATE PUDDINGS WITH WHITE CHOCOLATE CUSTARD ...
From goodhousekeeping.com
KETO CHOCOLATE CUSTARD - SPLASH OF KETO
From splashofketo.com
COKINGM3Y: CHOCOLATE CUSTARD (LOW SUGAR)
From mysetfood.blogspot.com
PIN ON WEIGHT WATCHERS DESSERTS RECIPES
From pinterest.co.uk
NO-BAKE CHOCOLATE CUSTARD RECIPE - FOOD & WINE
From foodandwine.com
EASY CHOCOLATE CUSTARD - THIS IS COOKING FOR BUSY MUMS
From cookingforbusymums.com
CHOCOLATE CUSTARD - FOOD24
From food24.com
CHOCOLATE CUSTARDS - COUNTRY LIVING MAGAZINE
From countryliving.com
EASY HOMEMADE CHOCOLATE CUSTARD RECIPE - FOOD NEWS
From foodnewsnews.com
DESSERT RECIPES: CHOCOLATE SPONGE WITH CHOCOLATE CUSTARD ...
From foodnewsnews.com
CHOCOLATE CUSTARD (PALEO OR LOW CARB) - HOLISTICALLY ...
From holisticallyengineered.com
CHOCOLATE CUSTARD RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
LOW CARB DARK CHOCOLATE CUSTARD RECIPE | CDKITCHEN.COM
From cdkitchen.com
CHOCOLATE CUSTARD BARS - WHAT SARAH BAKES
From whatsarahbakes.com
CHOCOLATE CUSTARD TART RECIPE – PAKISTANI RECIPES POINT
From pakistanirecipespoint.wordpress.com
LOW POINT CHOCOLATE | WEIGHT WATCHERS | POINTED KITCHEN
From pointedkitchen.com
CHOCOLATE CUSTARD RECIPE - RECIPES.NET
From recipes.net
CHOCOLATE CUSTARD LOW POINTS RECIPE - FOOD.COM
From pinterest.com
CHOCOLATE CUSTARD - LOW TOX LIFE
From lowtoxlife.com
BAKED CHOCOLATE CUSTARD - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
LOW-CARB HOT CHOCOLATE CUSTARD - THM DEEP S
From briana-thomas.com
CHOCOLATE CUSTARD WITH CUSTARD POWDER RECIPE - FOOD NEWS
From foodnewsnews.com
CHOCOLATE SPONGE CUSTARD RECIPES - FOOD NEWS
From foodnewsnews.com
CHOCOLATE CUSTARD WITH COCOA POWDER RECIPES ALL YOU …
From stevehacks.com
SOKOLATINA - CHOCOLATE CUSTARD CAKE - REAL GREEK RECIPES
From realgreekrecipes.com
DECADENT CHOCOLATE CUSTARD RECIPE - LAND O'LAKES
From landolakes.com
CHOCOLATE CUSTARD LOW POINTS RECIPE - WEBETUTORIAL
From webetutorial.com
CHOCOLATE CUSTARD PIE, LOW CARB - MY TABLE OF THREE
From mytableofthree.com
CHOCOLATE CUSTARD (LOW SUGAR) - FOOD LOVERS
From foodersluv.blogspot.com
CHOCOLATE CUSTARD LOW POINTS - GOLDEN MERCIES
From nvine.blogspot.com
CHOCOLATE CUSTARD LOW POINTS RECIPE | CHAMPSDIET.COM
From champsdiet.com
CREAM PUFFS WITH CHOCOLATE CUSTARD - LIFE, LOVE, AND GOOD FOOD
From lifeloveandgoodfood.com
LOW CARB DARK CHOCOLATE CUSTARD RECIPE - FOOD NEWS
From foodnewsnews.com
CHOCOLATE CUSTARD RECIPE - CUISINART.COM
From cuisinart.com
LOW FODMAP CHOCOLATE ENGLISH CUSTARD RECIPE | FODMAP DIET ...
From casadesante.com
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #healthy #desserts #low-fat #puddings-and-mousses #chocolate #dietary #low-sodium #low-cholesterol #low-saturated-fat #low-calorie #comfort-food #inexpensive #healthy-2 #low-in-something #taste-mood
You'll also love