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Low-Fat Chocolate Amaretto Custard Recipe
Ingredients
3/4 cup sugar for caramelizing
1 tablespoon water
8 eggs
2/3 cup sugar
1 1/2 tablespoons unsweetened cocoa powder
1/2 tablespoon ground espresso
2 cups milk
200 grams amaretti cookies, very finely crushed (1 1/4 cups)
Method
Preheat oven to 450 degrees.
Put the 3/4 cup sugar in a small saucepan and place over moderate heat.
Cook until sugar dissolves and turns a rich golden-brown, gently swirling skillet as necessary to dissolve sugar (don’t stir).
Add water and stir until incorporated.
Pour caramel into an 8-inch round baking dish or pan.
Beat the eggs with the sugar until light.
Stir in cocoa, espresso, milk and crushed cookies, in that order.
Pour mixture into baking dish.
Cover with foil.
Bake about 50 minutes.
The custard should crack in the middle when done – this is OK.
Cool completely.
If there is time, cover and refrigerate at least 8 hours.
Before serving, bring to cool-room temperature; then unmold onto a large plate.
Calories 250 Fat 8 g Carbs 39 g Sodium 98 mg Fiber 0 g
This is best made 1 day ahead of time.
