Chilled Espresso Custard

READY IN: 3hrs 30mins
Recipe by Evamyth

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.

Top Review by mums the word

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.

Ingredients Nutrition


  1. Whisk the milk, eggs, sugar substitute, espresso powder or coffee, and vanilla extract until well-blended.
  2. Pour into four 6-ounce custard cups or ramekins and place in a 10" skillet.
  3. Fill the skillet with water to 1/2" from the tops of the custard cups.
  4. Bring the water to a boil over high heat.
  5. Reduce the heat to low, cover, and simmer for 10 minutes.
  6. Remove the cups from the skillet, cover with plastic wrap touching the surface of the pudding, and refrigerate for 3 hours, or until chilled.
  7. Garnish with the cinnamon and lemon twists.

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