Desserts like these show that you can have your low carb treats and eat them too. Custards are great because they don’t require much change to the recipe, and the cooking process dissolves the erythritol, getting rid of that cooling sensation that many of us simply aren’t big fans of.
As always, with a dish like this that has chocolate front and center, use good quality chocolate. You don’t have to spend your savings, however. Most grocery stores (that I’ve seen, anyway) carry Lindt Excellence, which is fabulous and affordable.
For anyone who hates using a water bath when baking a custard, this recipe is for you. You’ll have to stand at the stove and stir for about ten minutes, but that’s a small price to pay for not having to wrestle with a large pan filled with hot water.
This make-ahead dessert would be a fabulous end to a holiday dinner.
