Name: Chilled Espresso Custard Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 3 h 30 min
Yield: 4
Cuisine: American
Ingredients: 2 tsp or instant decaffeinated coffee espresso powder; 1 ½ cups 1-percent milk; 2 beaten eggs; 3 tbsp sugar substitute; 1 tsp vanilla extract; for garnish Ground cinnamon; for garnish Lemon twists

Made with espresso or decaffeinated coffee, this dessert is for any kind of coffee-lover.

How To Make Chilled Espresso Custard

This recipe is the perfect fix for all coffee lovers.

2 tsp espresso powder (or instant decaffeinated coffee)
1 ½ cups 1-percent milk
2 eggs (beaten)
3 tbsp sugar substitute
1 tsp 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 the mix into a four 6 ounce custard cup or ramekins and place them in a 10-inch skillet.
Fill the skillet with water to 1/2 inch from the tops of the custard cup.
Bring the water to a boil over high heat.
Reduce the heat to low, cover, 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.

How To Make Chilled Espresso Custard

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This recipe is the perfect fix for all coffee lovers.

Prep: 15 mins

Chill Time: 3 hrs

Cook: 15 mins

Total: 3 hrs 30 mins

Makes:

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Ingredients

2 tsp espresso powder , or instant decaffeinated coffee
1 ½ cups 1-percent milk
2 eggs, beaten
3 tbsp sugar substitute
1 tsp vanilla extract
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 a four 6 ounce custard cup or ramekins and place them in a 10-inch skillet.
Fill the skillet with water to 1/2 inch from the tops of the custard cup.
Bring the water to a boil over high heat.
Reduce the heat to low, cover, 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.