- Makes: 6 servings
- Carb Grams Per Serving: 21
unsweetened cocoa powder
instant coffee crystals
refrigerated or frozen egg product, thawed
Frozen light whipped dessert topping, thawed (optional)
Coffee beans (optional)
- 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.
- 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.
- 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 Facts Per Serving:Servings Per Recipe: 6
PER SERVING: 157 cal., 4 g total fat (2 g sat. fat), 146 mg chol., 94 mg sodium, 21 g carb. 8 g pro.