Cappuccino Custard

By LadyJ1114

These are not too sweet and that little touch of cinnamon brings out the warm coffee flavor. Top with whipped cream and a sprinkle of unsweetened cocoa.

Ingredients

• 4 eggs, beaten
• pinch of salt
• 2 1/2 cups milk
• 1/2 cup Splenda
• 1/2 t. vanilla
• 2 T. instant coffee granules
• 1/4 t. cinnamon

Preparation

Step 1

Preheat oven to 325 degrees. Place six 4-oz. custard cups into a 9x13" baking pan and set aside.

Whisk together all ingredients. Pour through a sieve into the custard cups. Fill baking pan with 1 inch of hottest tap water. Bake for 25-40 minutes or until set on the edges but still slightly jiggly in the center. A sharp knife should come out clean when inserted into the middle and nothing should ooze from the cut when pressed.)

Remove custards from water bath and allow to cool on a wire rack. Cover with plastic wrap and chill.

Per serving: 115 calories; 9 g protein; 5 g fat; 3 g carbs; 1 g sugar