Cafe Con Leche Custard Cups |
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Prep Time: 40 Minutes Cook Time: 12 Minutes |
Ready In: 52 Minutes Servings: 8 |
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Only 3.5 grams of fat in this rich and delicious caramely-coffee custard. Ingredients:
1/3 cup all-purpose flour |
1/8 teaspoon salt |
2 1/2 cups 2% low-fat milk |
1 (14 ounce) can fat-free sweetened condensed milk |
2 egg yolks |
2 tablespoons instant coffee granules |
2 teaspoons pure vanilla extract |
3/4 cup thawed reduced-fat whipped topping |
Directions:
1. Combine flour and salt in a 2 quart heavy non-aluminum saucepan. Whisk in reduced-fat milk and next 3 ingredients, whisking until smooth.
2. Cook over medium heat, whisking constantly, 10-12 minutes or until thickened. Remove from heat. Stir in vanilla.
3. Fill a large bowl with ice; place pan in ice, and whisk custard occasionally until completely cooled (about 30 minutes).
4. Spoon 1/2 cup custard into each of 8 (5 oz.) cups or glasses. Top each with 1-2 tablespoons whipped topping, filling completely. Scrape top with a knife to level whipped topping. Garnish with shaved chocolate, chopped chocolate-covered expresso beans, or shortbread cookies.
5. To make ahead, pour cooled custard into a gallon-size zip lock bag, gently pressing out excess air. Seal bag and chill up to 24 hours. To serve, snip off a corner of bag and pipe into serving cups.
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