Mocha Custards
If you look forward to a good cup of coffee at the end of a meal, you'll flip over these captivating custards. Topped with a few raspberries, there's no reason to resist.
Ingredients
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2-1/4 cups fat-free milk
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1/3 cup sugar
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3 tablespoons unsweetened cocoa powder
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1 tablespoon instant coffee crystals
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3/4 cup refrigerated or frozen egg product, thawed
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1-1/2 teaspoons vanilla
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Frozen light whipped dessert topping, thawed (optional)
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Coffee beans (optional)
Directions
1.
Preheat oven to 325 degrees F. In a medium saucepan combine the milk, sugar, cocoa powder, and coffee crystals. Cook and stir just until cocoa and coffee are dissolved.
2.
In a medium mixing bowl gradually whisk hot mixture into egg product. Add vanilla. Place six 6-ounce custard cups in a 3-quart rectangular baking dish. Place on the oven rack. Pour egg mixture into the custard cups. Carefully pour boiling water around the custard cups into the baking dish to a depth of about 1 inch.
3.
Bake in preheated oven for 30 to 35 minutes or until a knife inserted near the center comes out clean. Remove the custard cups from baking dish. Cool to room temperature. Chill in the refrigerator 2 to 24 hours. If desired, garnish with dessert topping and coffee beans. Makes 6 custards.
Nutrition information
Calories 157, Total Fat 4 g, Saturated Fat 2 g, Cholesterol 146 mg, Sodium 94 mg, Carbohydrate 21 g, Fiber 0 g, Protein 8 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Milk .5, Other Carbohydrate 1, Fat .5.
Percent Daily Values are based on a 2,000 calorie diet
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Homemade stirred custard and fresh fruit makes a fitting dessert to end just about any type of meal. To ensure velvety smooth custard, stir the egg mixture constantly with a figure-eight motion to ensure even cooking and to prevent sticking and burning.
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