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Reducing fat in a custard recipe

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I have this great recipe for a low carb chocolate custard that I make all the time. I would like to make it healthier by reducing the fat in it also. I'm attaching the recipe so you all can see the process and possibly suggest alternate ingredients (and maybe give it a try as well). Any ideas would be much appreciated!

1 pint heavy whipping cream (this is the ingredient I'm hoping to substitute)
4 oz semi-sweet chocolate
2 T salted butter
4 egg yolks
3 T sugar substitute
1 t vanilla

Finely chop or grate the chocolate and combine with cream and butter over a double boiler until chocolate is melted and ingredients are fully combined (small specks of chocolate are okay). In a separate bowl, whisk egg yolks together with sugar substitute and vanilla. Working quickly, whisk 1/2c of chocolate mixture into egg mixture to temper and then pour egg/chocolate mixture back into double boiler. Continue heating, stirring constantly, until mixture has thickened (think gravy consistency). Remove from heat and refrigerate for 15 minutes. Stir to release steam and pour into serving container/s. Refrigerate 8 hours or overnight. (I recommend not covering the containers because residual steam will cause condensation that drips off when cover is removed. However, feel free to cover if you are worried about flavor/odor transfer from other things in your refrigerator.) Servings are small (3 T). Gild the lily by topping with lightly sweetened whipped cream.

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  1. i've had good luck with the low fat coconut milk from trader joe's in the green can. it's a 14-ounce can -- a bit less than a pint -- but if you have heavy cream for the topping, use it to make up the difference.

    1. If you're not opposed to it, you could go the gelatin route. Use some low-fat milk and gelatin to firm it up (since the fat content in the heavy cream helps to accomplish this in your original recipe).

      1. I make custard with whole milk all the time and it is delicious. no need for cream. I also don't use sugar, or certianly not sugar substitute as there is already plenty of sweetener in the chocolate. the eggs and milk are delicious enough.

        1. my first attempts at lowering fat would involve:
          -subbing some fat free half and half for some of the cream (maybe along with milk as well)
          -subbing 2 eggs for the yolks
          -subbing half of the sugar with cocoa powder and a little extra liquid (blended into the melted chocolate

          just my ten cents...

          1. Simply substitute milk for the cream. With the egg yolks there should be no need for adding any other thickeners. This also works fine for creme caramel. It will just taste less rich.