ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Café Con Leche Custard Cups

Photo: Southern Living
Prep time 10 mins
Cook time 12 mins
Cool time 30 mins
Yield Makes 8 servings (serving size: 1/2 cup)

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

Nutrition Information

  • calories 233
  • caloriesfromfat 0.0 %
  • fat 3.5 g
  • satfat 2.1 g
  • monofat 1 g
  • polyfat 0.3 g
  • protein 7.9 g
  • carbohydrate 41.1 g
  • fiber 0.2 g
  • cholesterol 63.4 mg
  • iron 0.5 mg
  • sodium 136 mg
  • calcium 233 mg

How to Make It

  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.