Made with espresso or decaffeinated coffee, this dessert is for any kind of coffee-lover.
How To Make Chilled Espresso Custard
Wake your senses up with this chilled espresso custard recipe. Rich coffee mixed with milk and eggs to form a smooth, indulgent, and soft dessert.
Prep:
15 mins
Chill Time:
3 hrs
Cook:
15 mins
Total:
3 hrs 30 mins
Ingredients
- 2 tsp espresso powder , or instant decaffeinated coffee
- 1½ cups 1% milk
- 2 eggs, beaten
- 3 tbsp sugar substitute
- 1 tsp vanilla extract
Optional:
- Ground cinnamon, for garnish
- Lemon twists, for garnish
Instructions
- In a medium bowl, whisk together the milk, eggs, sugar substitute, espresso powder or coffee, and vanilla extract until well-blended.
- Pour the mix into four 6 ounce custard cups or ramekins and place them in a 10-inch skillet.
- Fill the skillet with water to ½ inch from the tops of the custard cups.
- Bring the water to a boil over high heat. Once boiling, reduce heat to low and simmer for 10 minutes.
- Remove the cup 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
- Sugar: 14g
- :
- Calcium: 126mg
- Calories: 118kcal
- Carbohydrates: 17g
- Cholesterol: 86mg
- Fat: 3g
- Iron: 1mg
- Potassium: 250mg
- Protein: 6g
- Saturated Fat: 1g
- Sodium: 71mg
- Vitamin A: 292IU
Have you tried this Chilled Espresso Custard Recipe? Share your experience and discuss any variations or serving suggestions in the Baking and Desserts forum section.
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