Espresso Custard

By apanda

  • 1 1/2 cups 1% milk

  • 2 Eggs, beaten

  • 3 Tablespoons sugar substitute

  • 2 teaspoons espresson powder or instant decaffeinated coffee

  • 1 teaspoon vanilla

  • Ground cinnamon, for garnish

  • Lemon twists, for garnish

  1. In a medium bowl, whisk together milk, eggs, sugar substitute, espresso and vanilla until well blended.

  2. Pour into four 6-0z. custard cups or ramekins and place in a 10-inch skillet.

  3. Fill the skillet with water to 1/2 inch from the tops of the custard cups.

  4. Bring the water to a boil over high heat.

  5. Reduce 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 cinnamon and lemon twists.

Nutritional Facts

Per Serving (excluding unknown items)
59 Calories
1g Fat (15.6% calories from fat)
3g Protein
9g Carbohydrate
0g Dietary Fiber
4mg Cholesterol
64mg Sodium. Exchanges
1/2 Non-Fat Milk
0 Fat
1/2 Other Carbohydrates.

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