A stovetop custard built on the shelf's dark chocolate almondmilk, thickened with eggs and served warm over buttered toast. It's a supper for when you want something sweet but don't feel like baking, and this shelf gives you the chocolate and sweetness already blended in.

Serves 2. 20 minutes, 15 at the stove.

About 390 calories a serving, 11 g protein, 20 g carbohydrate, 29 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Toast 2 slices of bread until golden and crisp, then spread each with 1 tablespoon butter and set aside.5 min
2. Chop 2 oz of dark chocolate into small pieces and put them in a bowl with a pinch of salt.
3. Whisk 3 eggs in another bowl until they break up and lighten slightly.
4. Heat 2 cups of dark chocolate almondmilk in a saucepan over medium heat until small bubbles form around the edge, about 4 minutes; do not boil.4 min
5. Slowly pour the hot almondmilk into the whisked eggs while whisking constantly to temper them, then pour the mixture back into the saucepan.
6. Cook over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens enough to coat the back of the spoon, about 5 minutes.5 min
7. Pour the hot custard through a fine sieve over the chocolate pieces, let sit for 30 seconds, then stir until smooth and the chocolate melts completely.

Note You can serve the custard over grilled brioche instead of plain toast, or top it with toasted almonds if you have them. Keep leftovers covered in the fridge for up to two days and reheat gently in a double boiler over warm water.