Recipe: Chilled Espresso Custard
Chilled Espresso Custard (Phase 1)
Complement your meal with coffee at its best – a simply lovely baked custard of rich-tasting espresso.
Makes 4 servings
1 1/2 cups 1% milk
2 eggs, beaten
3 tablespoons sugar substitute (like Splenda)
2 teaspoons espresso powder or instant decaffeinated coffee
1 teaspoon vanilla extract
Ground cinnamon, for garnish
Lemon twists, for garnish
In a medium bowl, whisk together 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.
This recipe is from The South Beach Diet Cookbook. To learn more about the book, click here.
3.5 g total fat (1.5 g saturated fat)
110 mg cholesterol
13 g carbohydrate
6 g protein
0 g fiber
80 mg sodium