I recently made Claire Saffitz' "Malted Chocolate Meringue Pie" to I'd say mixed success. I found the meringue overly sweet and also hated the texture, but I think that's more about me than it is the meringue. I absolutely loved the final chocolate custard. It was luscious and creamy, so decadent and not heavy at all... but it was also very sweet to my taste. I'd like to try and make it again without the meringue and with a raspberry gel instead, so I'd want the sugar to be balanced.
My question for you is this: how much can I reduce the sugar in the custard without it ruining the final product?
MALTED CHOCOLATE CUSTARD
2¾ cups whole milk (23.3 oz / 660g)
2⁄3 cup packed light brown sugar (106g)
2 teaspoons Diamond Crystal kosher salt
¼ cup malted milk powder
¼ cup cornstarch
5 large egg yolks, at room temperature
1 large egg, at room temperature
8 ounces (226g) 72% chocolate, coarsely chopped
4 tablespoons unsalted butter (2 oz / 57g), cut into pieces, chilled
2 teaspoons vanilla extract
If I were to reduce the sugar to 53g (half) would it still set properly?