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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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From Cooking Light's 1991 Annual Cookbook. Prep and cook times do not include the time it takes to steep the vanilla and coffee beans. Ingredients:
2 1/2 cups water |
1/4 cup coffee beans |
1 (2 inch) vanilla beans |
2/3 cup instant nonfat dry milk powder |
1/4 cup sugar, plus |
1 tablespoon sugar |
1/4 cup unsweetened cocoa |
2 1/2 tablespoons cornstarch |
1/8 teaspoon salt |
2/3 cup frozen egg substitute, thawed |
2 1/2 tablespoons kahlua |
Directions:
1. Bring water to a boil in a medium saucepan; remove from heat and add coffee beans. Split vanilla bean and remove seeds with back of knife; add vanilla bean and seeds to water. Let mixture stand 1 hour. Strain, reserving liquid. Discard vanilla and coffee beans.
2. Combine milk powder, sugar, unsweetened cocoa, cornstarch, and salt in a medium saucepan, stirring well. Gradually add reserved vanilla liquid, stirring mixture until smooth. Bring mixture to a boil over medium heat, stirring constantly; boil 1 minute.
3. Gradually stir about 1/4 of hot mixture into egg substitute; add egg mixture into remaining hot mixture, stirring constantly. Add Kahlua and cook mixture over low heat, stirring constantly 1 to 2 minutes or until mixture is smooth and slightly thickened (do not allow to boil).
4. Spoon mixture into 6 individual dessert dishes. Cover and chill thoroughly.
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