These are not too sweet and that little touch of cinnamon brings out the warm coffee flavor. Top with a mound of whipped cream and a sprinkle of unsweetened cocoa.
(Add 2 teaspoons cocoa powder into the recipe for a Mocha custard. You gotta love that!)
4 eggs, beaten
Pinch of salt
2 1/2 cups milk
1/2 cup Splenda granular
1/2 teaspoon vanilla
2 tablespoons instant coffee granules (decaf crystals if you must!)
1/8 teaspoon cinnamon
Preheat oven to 325 degrees. Place six 4-ounce custard cups into a 9×13 inch baking pan and set aside.
Whisk together the eggs, salt, milk, Splenda, vanilla, coffee granules, and cinnamon. Pour, through a sieve, into the custard cups. Fill baking pan with 1 inch of hottest tap water. Bake for 25-40 minutes or until set on the edges but still slightly jiggly in the center. (A sharp knife should come out clean when inserted into the middle and nothing should ooze from the cut when pressed.) Remove custards from water bath and allow to cool on a wire rack. Cover with plastic wrap and chill. Makes six servings.
Per Serving: Calories 115; Protein 9 g; Fat 5; Carbs 3 g; Sugar 1 g; Sodium 81 mg