Cafe Con Leche Custard Cups |
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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 1 |
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Ingredients:
1/3 cup all-purpose flour |
1/8 teaspoon salt |
2 1/2 cups 2% reduced-fat milk |
1 (14-oz.) can fat-free sweetened condensed milk |
2 egg yolks |
2 tablespoons instant coffee granules |
2 teaspoons vanilla extract |
3/4 cup thawed reduced-fat whipped topping |
garnishes: chopped and whole chocolate-covered espresso beans, 100-calorie shortbread cookies |
Directions:
1. Combine flour and salt in a 2-qt. heavy nonaluminum saucepan. Whisk in reduced-fat milk and next 3 ingredients, whisking until smooth. Cook over medium heat, whisking constantly, 10 to 12 minutes or until thickened. Remove from heat; stir in vanilla.
2. Fill a large bowl with ice; place pan in ice, and whisk custard occasionally until completely cool (about 30 minutes).
3. Spoon 1/2 cup custard into each of 8 (5-oz.) cups or glasses. Top each with 1 to 2 Tbsp. whipped topping, filling completely. Scrape top with a knife to level whipped topping. Garnish, if desired.
4. Note: To make ahead, pour cooled custard into a gallon-size zip-top plastic bag, gently pressing out excess air (to prevent a film from forming). Seal bag, and chill up to 24 hours. To serve, snip off 1 corner of bag, and pipe custard into serving cups.
5. Note: For testing purposes only, we used Nabisco 100 Calorie Packs Lorna Doone Shortbread Cookie Crisps.
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