Espresso Custard Pudding
1 1/2 cups low fat (1%) milk
1/2 cup fat-free egg substitute
3 tablespoons sugar
2 teaspoons espresso powder or instant coffee (decaf is ok)
1 teaspoon vanilla
Cinnamon or chocolate power for garnish
In a medium bowl, whisk the milk, egg substitute, sugar espresso and vanilla until well blended. Pour the custard mixture into four 6-ounce custard cups or ramekins; place in a 10-inch skillet. Fill the skillet with water to 1/2 inch from the tops of the custard cups.
Over high heat, bring the water to a boil. Reduce the heat to low; cover and simmer for 10 minutes. Remove the cups from the skillet; cover the cups with plastic wrap touching the surface of the pudding, and refrigerate until chilled, about 3 hours. Garnish with cinnamon or chocolate powder.
Variation: For Mocha Custard Pudding, add 2 teaspoons of unsweetened cocoa powder to the milk mixture.
Per serving: 90 calories, 1 gram fat (10% of calories) 3.7 mg cholesterol, 86.7 mg sodium.
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