South Beach Chilled Espresso Custard Recipes

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CHILLED ESPRESSO CUSTARD



Chilled Espresso Custard image

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.

Provided by Evamyth

Categories     Dessert

Time 3h30m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/2 cups 1% low-fat milk
2 eggs, beaten
3 tablespoons sugar substitute
2 teaspoons espresso powder or 2 teaspoons instant decaffeinated coffee
1 teaspoon vanilla extract
ground cinnamon, for garnish
lemon twist, for garnish

Steps:

  • 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.

Nutrition Facts : Calories 108, Fat 3.4, SaturatedFat 1.4, Cholesterol 110.3, Sodium 75.5, Carbohydrate 12.1, Sugar 11.4, Protein 6.5

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