pudding

BHG Guest Blogger

Low-Carb Boozy B-52 Coffee Custards

Hi there, Delish Dish readers!  It’s Allie here, from Baking a Moment!  I’m so happy to be posting on Delish Dish again today, to share this fabulous recipe for healthy(ish) Boozy B-52 Coffee Custards.

Boozy B-52 Coffee Custards | Baking a Moment

This dessert worked out so well for my family this week, because it happens to be my husband’s birthday!  As a major dessert person, I’m sure you can imagine that I love to plan special sweet treats for my loved ones when their birthdays roll around.  But- I have a dirty little secret.

My husband is diabetic.

I know, I know!  I’m the worst wife ever!  I mean, have you seen my blog???  It’s nothing but sugary treats and carbs!  I should be ashamed of myself, right?

But you see, he was diagnosed pretty recently, when my dessert obsession was already so very deep-rooted.  It was totally a lost cause!  But now, I get really excited when I see a dessert recipe that can easily be transformed into something that he can enjoy, relatively guilt-free.  And these coffee custards proved to be just that.

Boozy B-52 Coffee Custards | Baking a Moment

Since they are caffeine-buzzed and a bit tipsy, I decided to halve the recipe to make it a treat for just the two of us.  My 7 and 5 year old could sit this one out  ;)  I also gave it a fun B-52 flavor by swapping out 1/4 cup of the milk for 2 tablespoons of coffee liqueur, and 1 tablespoon each of Irish cream liqueur and orange liqueur.  Back in the day my parents used to love ordering a B-52 coffee after dinner when they were eating out, so this is a bit of a nod to them as well.

Boozy B-52 Coffee Custards | Baking a Moment

The swirling technique wasn’t quite working out for me so I just straight-up layered it and I’m kinda in love with the result.  It reminds me of a cappuccino with darker, espresso layer on the bottom and the paler, milkier layer on top.

Also, if you really want them to be low-carb, you’re going to want to swap the sugar out for a low-carb substitute.  There are lots of great options on your supermarket shelves, just be sure to choose one that can be substituted for sugar in equal measure.

Check out the original recipe here!

Boozy B52 Coffee Custards | Baking a Moment

Thanks so much, Better Homes and Gardens, for inspiring me with your Coffee Shop Custard recipe!  And for the wonderful opportunity to chat with your readers today!  I hope you all enjoyed, and I’d love it if you’d pop over to Baking a Moment to check out what else I’m up to!


Lauren Brennan

Creamy Chocolate Pudding

Nothing is more satisfying that a bowl of pudding. Especially chocolate. There’s just something about it that takes me back to my childhood and brings a smile to my face. I just love the stuff.

Well, this week I decided to focus on avocados because they are popping up everywhere and in everything…including this Creamy Chocolate Pudding!

I know what you’re thinking–avocados and chocolate? Are you serious?

Yes, I’m serious! And no you don’t have to be scared! This is actually a yummy recipe and just looking at it, you’d never know that avocados were in this pudding!

Intrigued? Just as I suspected…

 This recipe requires only a few ingredients that you probably have in your pantry plus no cooking is involved. I had this done in 5 minutes flat. Not too shabby for a chocolatey dessert!

So, all you do is throw some almond milk, vanilla, avocados, honey and cocoa powder into a blender. The recipe called for agave nectar but I didn’t have any so honey made a good substitution. You’re going to want to make sure your avocados are ripe and mashable! That will ensure your pudding gets completely smooth.

So, once all your ingredients are in the blender, just add the lid and let ‘er rip! A few seconds later, you’ve got a healthy {and vegan} chocolate pudding!

If you’d like to make this pudding at home, check out the recipe here and get it printed! Enjoy!