Easy Healthy Recipe Thursday: Mocha Custard (6 Servings)

So far in this “Easy Healthy Recipe Wednesday and Thursday” series, we have covered breakfast, lunch and dinner. But what about desserts? Can desserts be healthy as well? OF COURSE! As long as you understand your ingredients and how the ingredients work in your dish, you can make healthy desserts.

This Mocha Custard dish is inspired by EVERYONE because EVERYBODY loves chocolate and custards are very easy to make. Remember, for every dessert dish that are introduced in “Easy Healthy Recipe Wednesday and Thursday”, we aim for $1 CAN per serving maximum. Here is the recipe and cost of ingredients:

2.25 cups fat-free milk ($1.28 CAN)

1/3 cup sugar ($0.14 CAN)

3 tablespoons hot chocolate mix ($0.06 CAN)

3 eggs ($0.75 CAN)

1.5 teaspoon vanilla extract ($1.92 CAN)

small mint leaves for garnish ($0.01 CAN)

1 tablespoon instant coffee ($0.05 CAN; optional)

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1) Combine milk, hot chocolate mix, and instant coffee in a pot and boil over high heat.  Cook and stir until hot chocolate mix and instant coffee are dissolved.

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2) In a medium bowl mix in milk mixture with the eggs.  Add vanilla.  Whisk until everything is incorporated.

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3) Preheat oven to 325F.  Place custard cups in a baking dish.  Place on oven rack.  Pour egg mixture into custard cups. Pour hot water into baking dish around custard cups to a depth of about 1 to 2 inches.

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4) Bake egg mixture for 15 minutes and then lower the oven temperature to 275F.  The custard is ready when a knife or toothpick comes out clean when inserted near the centre.  Remove custard cups from baking dish and cool for 15 minutes.  Sprinkle instant coffee on top of custard and serve warm.

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And voila! So the total cost to make this dish was $4.21 CAN.  That means it costed $0.70 CAN per serving. I used instant coffee just for costing purposes, but you substitute instant coffee with black tea leaves and grind them into powder (I know some people find coffee is not healthy because coffee contains caffeine).  In addition, I was going to get unsweetened cocoa powder, but I could not find any at No Frills.  Therefore I used hot chocolate mix.

As of the taste, the coffee did elevate the flavour of the custard.  Also, the inside of the custard is pale brown, not dark brown like you see on the outside.  Furthermore, the mint had a refreshing effect when you are having the custard (haha..I hate wasting food).

Do you like having chocolate for your dessert? What is your favourite dessert?  Post your comments below. Till next time!

P.S. The prices were as of Saturday, April 5, 2014 at No Frills. 

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Wheatless Chocolate Chip Cookies (Makes 17 Small Cookies)

This recipe is inspired from a television show in Asia and it is great for people who are in wheatless diet, people who love SOFT cookies and for people like me who are trying to control my weight (I will explain this in the next blog).  This recipe uses almond flour and ground soy because almond flour has high protein and low carbohydrate and ground soy contains at least 10% fibre.   Here is the recipe:

2.5 cups almonds                                                                                                                           2 cups ground soy                                                                                                                         0.25 cups granulated sugar                                                                                                           0.25 cups brown sugar                                                                                                                   0.25 teaspoons vanilla extract                                                                                                       0.5 cups semi-sweet chocolate chips                                                                                             1 stick unsalted butter

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Directions:

1) Melt butter.  Keep an eye on the pot so the butter does not get burnt. Turn off stove when butter is all melted.

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2) Put almonds in a grinder to make almond flour.  The flour is going to be moist.

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3) Cream melted butter, brown sugar and granulated sugar until fully incorporated.

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4) Mix ground soy and almond flour with the melted butter mixture until fully incorporated.

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5) Mix in vanilla extract and chocolate chips to flour-soy mixture.

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6) Pre-heat oven in 250oF.  Oil a baking pan or put parchment paper on baking pan.  Hand-roll the mixture into individual balls (see picture below).

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7) When oven is ready, put pan in oven for 15 minutes or until cookies are cooked (just use a toothpick to see if the toothpick goes through the cookie without any cookies sticking on the toothpick). Leave cookies to rest for at least one hour before serving them.

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And VOILA!!!  If you want this to be a vegan cookie, replace butter with coconut oil and sugars with cane sugar.  Also, I find if you chill the mixture in the fridge before you roll the cookies, the texture and look is totally different than without chilling the mixture.  You can give both ways a try.

Please feel free to comment below about what you think about this recipe.  Chao!