Mocha Custards - 17g Carbs, 0g Fiber
From: Better Homes and Gardens
Prep: 20 minutes
Chill: 2 hours
Bake: 30 minutes
Cool: 1 hour
Stand: 1 hour
2 1/4 cups fat-free milk
1/3 cup sugar
3 Tbsp unsweetened cocoa powder
1 Tbsp instant coffee crystals
3/4 cup refrigerated or frozen egg product, thawed
1 1/2 tsp vanilla
Frozen light whipped dessert topping, thawed (optional)
Coffee beans (optional)
1. In a medium saucepan combine milk, sugar, cocoa powder,
and coffee crystals. Cook and stir over medium-low heat
just until cocoa and coffee are dissolved.
2. In a medium mixing bowl gradually whisk hot mixture
into egg product. Stir in vanilla. Place six 6-ounce
custard cups in a 3-quart rectangular baking dish. Place
baking dish on oven rack. Divide egg mixture among custard
cups. Carefully pour boiling water into the baking dish
around the custard cups into the baking dish to a depth
of 1 inch.
3. Bake in a 350 degree oven for 30 to 35 minutes or until
a knife inserted near the center of each custard comes out
clean. Remove cups from water. Cool on wire rack to room
temperature. Cover and chill for 2 to 24 hours. If desired,
garnish with dessert topping and coffee beans.
Makes: 6 servings
Nutrition per Serving:
103 Calories, 1g Total Fat, 0g Saturated Fat, 2mg Cholesterol,
98mg Sodium, 17g Carbs, 0g Fiber, 7g Protein
Exchanges:
1/2 Milk, 1/2 Other Carbs, 1/2 Very Lean Meat