A warm, custard-like spoon dessert that masquerades as dinner, built from chocolate almond milk, eggs, and oil. The shelf gives you a complete sauce without hunting for cocoa powder or cream. Serve with toast for substance or skip it for something lighter after a big lunch.

Serves 2. 25 minutes, 8 at the stove.

About 120 calories a serving, 6 g protein, 10 g carbohydrate, 6 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 cup chocolate almond milk in a small saucepan over medium heat until steaming, about 4 minutes; do not boil.4 min
2. Whisk 2 eggs with 1 tablespoon sugar and a pinch of salt in a bowl until pale, about 1 minute.
3. Pour the hot milk into the eggs in a thin stream while whisking constantly to temper the eggs, then return everything to the saucepan over medium heat.
4. Stir continuously with a wooden spoon until the custard coats the back of the spoon and steam rises, about 5 to 7 minutes; do not let it boil.6 min
5. Remove from heat and stir in 1 tablespoon olive oil until smooth, then divide between two bowls and serve warm or at room temperature.

Note Swap the olive oil for 1 tablespoon cold butter stirred in off heat for richness. Custard keeps refrigerated for two days; reheat gently over low heat with a splash of almond milk to loosen it. Serve with buttered toast, almond biscuits, or a spoonful of jam, or stretch it with fresh fruit on top.