This is actually a light dessert—no kidding! Dark chocolate and spicy nutmeg give it a flavor boost that makes you forget you’re using fat free milks and less egg than the typical recipe. Instead of nutmeg, add instant coffee or espresso, Bailey’s Irish Cream, dried chili and cinnamon (for a Mexican flare) or even smoked salt.
Go to Vegetarianized.com for more pictures of this recipe, and nutrition and price information, plus other recipes. Or, check back each Monday for a new tasty dish.
Adapted from a recipe in Vegetarian Times, February 2010
Time: About 20 minutes active; 60 minutes total plus time to cool
1 egg + 1 egg yolk
2 tablespoons sugar
5 ounces fat-free evaporated milk
1/3 cup soy milk (or fat free)
2 ounces dark chocolate, broken up (I used 70%)
1/2 teaspoon vanilla extract
1/4 teaspoon nutmeg
1/4 teaspoon salt
8 tablespoons whipped cream (2 tablespoons dollop for each)
Orange zest, for garnish
1. Preheat the oven to 300 degrees. Whisk together egg, egg yolk and sugar in a large bowl. Set aside.
2. Bring evaporated milk and soy milk to a boil over medium heat in a small pot. Remove from heat and stir in chocolate. Return to heat and simmer until chocolate is just melted, stirring constantly.
3. Whisk 1/2 cup of the chocolate mixture into the eggs/sugar until just incorporated (adding just a bit at a time will ensure you don’t cook your eggs). Add remaining chocolate mixture, whisking constantly. Add vanilla, nutmeg and salt.
4. Fill four ramekins or other ovenproof dishes equally with the custard. Place in a roasting pan and fill half way with boiling water. Bake 25 to 30 minutes until custard is set. Remove from pan to cool and then chill in the refrigerator. Top with whipped cream and orange zest.
Writer Bio: Adrienne D. Capps loves food AND is a vegetarian! These things are not mutually exclusive in her world. She is passionate about eating, drinking, cooking, teaching, reading about food and growing food. Her goal with her food blog, Vegetarianized.com, is to open up the world of vegetarian cooking and eating to the veg-friendly and the veg-curious in an accessible way. She promises never to try to convert or make you feel guilty—just that eating less meat can be part of a healthy, fun, and above all, tasty, lifestyle.