Café Con Leche Custard Cups

Photo: Southern Living

Yield:

Makes 8 servings (serving size: 1/2 cup)

Recipe from

Recipe Time

Prep: 10 Minutes
Cook: 12 Minutes
Cool: 30 Minutes

Nutritional 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

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

Preparation

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.

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.

Note: For testing purposes only, we used Nabisco 100 Calorie Packs Lorna Doone Shortbread Cookie Crisps.

Note:

September 2008