Chilled Espresso Custard
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.
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INGREDIENTS
Nutrition- 1 1⁄2cups 1% low-fat milk
- 2
- 3tablespoons sugar substitute
- 2teaspoons espresso powder or 2 teaspoons instant decaffeinated coffee
- 1teaspoon vanilla extract
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DIRECTIONS
- 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.
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