Prep 3 hrs 10 mins
Cook 20 mins
I got this in a South Beach Diet newsletter and thought it looked really good. I can't wait to try it this summer. Prep time includes fridge time.
- 1 1⁄2 cups 1% low-fat milk
- 2 eggs, beaten
- 3 tablespoons sugar substitute
- 2 teaspoons espresso powder or 2 teaspoons instant decaffeinated coffee
- 1 teaspoon vanilla extract
- ground cinnamon, for garnish
- lemon twist, for garnish
- Whisk 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" skillet.
- Fill the skillet with water to 1/2" from the tops 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 3 hours, or until chilled.
- Garnish with the cinnamon and lemon twists.
I found this recipe in my SB cookbook today and it looked so good but I was really disappointed. It didn't turn out right for me, yet I followed the recipe exactly. The custard set but when you scooped it up to eat it was watery and the texture was slimy. I figured it was because the pan was covered while simmering and the steam couldn't escape, which then made the custard too wet. I'll have to play around with this a bit and see if I can get a better result by venting the pan. Thanks for posting.
So yummy. I used 4 egg whites no yolks to lighten up on calories and cholestrol. Very easy to make. I personally liked it better warm than cold. A great low cal, yet nutritious desert.