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Chilled Espresso Custard by madpots

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  • Chilled Espresso Custard by madpots

    A Chilled Espresso Custard

    Recipe By :
    Serving Size : 4 Preparation Time :0:00
    Categories :

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    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


    I cant find my WW cookbook right now, but this is from South Beach and is only 2 points.
    I have not tried it, but it looks fairly basic - you could leave out the espresso. I am not sure the custard would be done in 10 minutes, but you could check it. I

    In a medium bowl, whisk together milk, eggs, sugar substitute, espresso and vanilla until well blended.
    Pour into four 6-0z. custard cups or ramekins and place in a 10-inch skillet.
    Fill the skillet with water to 1/2 inch from the tops of the custard cups.
    Bring the water to a boil over high heat.
    Reduce 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 cinnamon and lemon twists.

    2 Weight Watcher points

    - - - - - - - - - - - - - - - - - - -

    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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