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3 h 40 m
Diabetic Living Magazine
“This low-fat chocolate dessert relies on only 3 tablespoons added sugar for the whole recipe. Use a high-quality chocolate for the best flavor.”
1¼ cups fat-free milk
3 tablespoons sugar
2 ounces semisweet chocolate, coarsely chopped
1 vanilla bean, split lengthwise, or 1 teaspoon vanilla
¾ cup refrigerated or frozen egg product, thawed, or 3 eggs, lightly beaten
½ teaspoon orange extract
Chocolate shavings (optional)
Kumquat slices (optional)
1Preheat oven to 325°F. Butter bottom and 1 inch up sides of four 6-ounce oven-going star molds or custard cups. Sprinkle molds or cups lightly with sugar, shaking out excess; place in a shallow baking dish; set aside. In a medium saucepan stir together milk, the 3 tablespoons sugar, chocolate, and vanilla bean (if using). Cook and stir over medium heat until chocolate is melted. In a medium bowl combine the eggs, vanilla (if using), and orange extract. Remove vanilla bean from milk mixture if using. Gradually whisk the milk mixture into the egg mixture. If necessary, spoon off and discard foam from surface of mixture.
2Place baking dish on an oven rack. Pour egg mixture into molds or custard cups. Pour boiling water into the baking dish around molds or custard cups to a depth of 1 inch. Bake for 30 to 35 minutes or until a knife inserted near the centers comes out clean.
3Remove molds or custard cups from water. Cool completely in molds or custard cups on a wire rack. Cover with plastic wrap or foil and refrigerate at least 2 hours or until ready to serve. To unmold custards, loosen edges with a knife, slipping its point in between the custard and cup to let in air. Then invert a dessert plate over each custard; turn mold or custard cup and plate over together. If desired, garnish with chocolate shavings and kumquat slices.