Mocha Custard Cups

By á-31592

Ingredients

• 2 cups fat free milk
• 2 Tbsp unsweetened cocoa powder
• 1/4 cup granulated sugar
• 2 tsp instant coffee granules
• 1/2 cup Egg Beaters
• 1 tsp vanilla extract
• light whipped cream
• 4 whole coffee beans for garnish

Preparation

Step 1

Preheat oven to 350. Place 4 small custard cups in a 3 quart rectangular baking dish and set aside. In a medium saucepan, combine milk, cocoa powder, sugar and coffee. Cook over low heat until the coffee and cocoa dissolve, stirring continuously to avoid scorching. In a medium bowl, combine egg product and vanilla extract; gradually add hot milk mixture and stir to combine. Pour egg and milk mixure into custard cups. Carefuly pour boiling water into the baking dish around the custard cups to a depth of about 1 inch. Bake for about 30-40 minutes until set and knife inserted in center of custard comes out clean. Remove baking dish from oven and remove custard cups from the baking dish. Let custard cool to room temperature and then refrigerate for 2-24 hours. To serve, garnish with tablespoon of whipped cream, dust lightly with cocoa powder and top with one coffee bean.