2 tsp espresso powder or instant decaffeinated coffee granules
1 tsp vanilla extract
ground cinnamon
Instructions
Whisk milk, egg substitute, sugar, espresso, and vanilla in a medium bowl until well blended.
Pour custard mixture into four 6-oz custard cups.
Place cups in a 10 inch skillet with water to 1/2 inch from tops of custard cups. Over high heat, bring water to a boil. Reduce heat to low; cover and simmer for 10 minutes. Test for doneness by inserting a knife; knife should come out clean.
Remove cups from skillet; cover cups with plastic wrap touching surface of pudding, and refrigerate until chilled, about 3 hours.
Garnish with cinnamon.
Per serving-
Calories- 98. Fat- 0.9 grams. Cholesterol- 6 mg. Sodium- 99 mg. Fiber- 0 g.
Originally Submitted
11/22/2009
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