Chilled Espresso Custard


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Made with espresso or decaffeinated coffee, this dessert is for any kind of coffee-lover.

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  • 1 1/2 C. 1-percent milk
  • 2 eggs, beaten
  • 3 Tbs. sugar substitute
  • 2 tsp. espresso powder or instant decaffeinated coffee
  • 1 tsp. vanilla extract
  • Ground cinnamon, for garnish
  • Lemon twists, for garnish

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In a medium bowl, whisk together the milk, eggs, sugar substitute, espresso powder or coffee and vanilla extract until well-blended. Pour the mix into four 6-oz. custard C. or ramekins and place them in a 10-inch skillet. Fill the skillet with water to 1/2-inch from the tops of the custard C. Bring the water to a boil over high heat. Reduce the heat to low, cover and simmer for 10 minutes. Remove the cup from the skillet, cover with plastic wrap touching the surface of the pudding and refrigerate for 3 hours or until chilled. Garnish with the cinnamon and lemon twists.

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