Chocolate Custard With Snow Mounds
|Skim milk||2 Cup (32 tbs)|
|Skim evaporated milk||1⁄4 Cup (4 tbs)|
|Granulated sugar replacement||2 Teaspoon|
|Vanilla bean||1⁄2 , split|
|Eggs||4 , separated|
|Baking chocolate||1 Ounce, melted|
In a large saucepan, combine skim milk, evaporated milk, sugar replacement and vanilla bean.
Bring to a simmer.
Beat egg whites until stiff and gradually beat in the sorbitol to make a smooth meringue.
Drop meringue by tablespoons into the simmering milk mixture, turning each mound over two or three times as it poaches.
Poach for about 3 minutes. (Do not overcrowd pan when poaching.) Remove meringues and drain on a towel.
Stir melted chocolate into custard mixture.
Beat egg yolks and gradually pour hot milk mixture over them.
Pour mixture back into saucepan.
Return saucepan to low heat on stove.
Stir until custard thickens.
Pour custard into 6 individual serving dishes.
Top with meringue mounds.