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Espresso custard
Nb persons: 4
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| Description Complement your meal with coffee at its best — a simply lovely baked custard of rich-tasting espresso. (Phase 1) Ingredients | |
| 1 1/2 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" 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. Nutritional Information Per serving: 110 calories | |
| 3 1/2 g | fat, (1 1/2 g sat) |
| 13 g | carbohydrate |
| 6 g | protein |
| 0 g | dietary fiber |
| 80 mg | sodium |
| 110 mg | cholesterol |
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