Chilled Espresso Custard (Daily Dish)
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Chilled Espresso Custard (Daily Dish)
| Thu, 04-28-2005 - 7:39am |
More Phase 1 Desserts
Even dessert requires a little variety from time to time. If you're looking for a change, try adding this tasty alternatives to your dessert repertoire.
Chilled Espresso Custard (Serves 4)
Ingredients
1.5 cups 1% milk
2 eggs, beaten
3 tablespoons sugar substitute
2 teaspoons espresso powder or instant decaffeinated coffee
1 teaspoon vanilla extract
Ground cinnamon, for garnish
Lemon twists, for garnish
Instructions
Even dessert requires a little variety from time to time. If you're looking for a change, try adding this tasty alternatives to your dessert repertoire.
Chilled Espresso Custard (Serves 4)
Ingredients
1.5 cups 1% milk
2 eggs, beaten
3 tablespoons sugar substitute
2 teaspoons espresso powder or instant decaffeinated coffee
1 teaspoon vanilla extract
Ground cinnamon, for garnish
Lemon twists, for garnish
Instructions
- In a medium bowl, whisk together the milk, eggs, sugar substitute, espresso powder or coffee, and vanilla extract until well blended. Pour into four 6-ounce custard cups or ramekins and place in a 10-inch skillet.
- Fill the skillet with water to 1/2 inch from the top of the 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 touching the surface of the pudding, and refrigerate for three hours, or until chilled. Garnish with the cinnamon and lemon twists.
(Recipe from The South Beach Dietâ„¢ Cookbook)



This is one of my favorite desserts. I add about 3-4TBS of my favorite flavored coffee instead of the the powdered espresso or instant coffee. Yum.