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Café Con Leche Custard Cups

Southern Living SEPTEMBER 2008

  • Yield: Makes 8 servings (serving size: 1/2 cup)
  • Cook time: 12 Minutes
  • Prep time: 10 Minutes
  • Cool: 30 Minutes


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 233
  • Calories from fat: 0.0%
  • Fat: 3.5g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.3g
  • Protein: 7.9g
  • Carbohydrate: 41.1g
  • Fiber: 0.2g
  • Cholesterol: 63.4mg
  • Iron: 0.5mg
  • Sodium: 136mg
  • Calcium: 233mg

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Café Con Leche Custard Cups Recipe