Chilled Espresso Custard
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| Mon, 05-03-2004 - 9:22am |
Chilled Espresso Custard ~ Phase 1
1 1/2 cups 1% milk
2 eggs, beaten
3 T sugar substitute
2 t espresso powder or instant decaffeinated coffee
1 t vanilla extract
Ground cinnamon, for garnish
Lemon twist, for garnish
In a medium bowl, whisk together the milk, eggs, sugar substitute, espresso powder or coffee, and the vanilla extract until well-blended. Pour into four 6 - ounce custard cups or ramekins and place in a 10" skillet.
Fill the skillet with water 1/2" from the top of teh custard cups. Bring the water to a boil over high heat. Reduce the heat to low, cover, and simmer for 10 minutes. Remove the cups from the skillet, cover with plastic wrap toughing the surface of the pudding, and refrigerate for 3 hours, or until chilled. Garnish witht he cinnamon and lemon twist.
Makes 4 servings
SW ~ 181
CW ~ 175
GW ~ 130

Shelley
Michelle
SW ~ 181
CW ~ 175
GW ~ 130
It looked very pretty in the ramekins, so a good one to serve for guests!