Total Time
20mins
Prep 15 mins
Cook 5 mins

From Cooking Light's 1991 Annual Cookbook. Prep and cook times do not include the time it takes to steep the vanilla and coffee beans.

Ingredients Nutrition

Directions

  1. Bring water to a boil in a medium saucepan; remove from heat and add coffee beans. Split vanilla bean and remove seeds with back of knife; add vanilla bean and seeds to water. Let mixture stand 1 hour. Strain, reserving liquid. Discard vanilla and coffee beans.
  2. Combine milk powder, sugar, unsweetened cocoa, cornstarch, and salt in a medium saucepan, stirring well. Gradually add reserved vanilla liquid, stirring mixture until smooth. Bring mixture to a boil over medium heat, stirring constantly; boil 1 minute.
  3. Gradually stir about ¼ of hot mixture into egg substitute; add egg mixture into remaining hot mixture, stirring constantly. Add Kahlua and cook mixture over low heat, stirring constantly 1 to 2 minutes or until mixture is smooth and slightly thickened (do not allow to boil).
  4. Spoon mixture into 6 individual dessert dishes. Cover and chill thoroughly.

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