2 1/3 cups nonfat milk
8 oz liquid egg substitute
1/2 cup sugar
1 Tbsp. instant expresso or coffee powder
1/2 tsp. vanilla
1/8 tsp. ground cinnamon
1 (12-oz.) container fat-free frozen dessert topping
1/2 tsp. cocoa powder
In a small saucepan, heat milk while stirring over medium-high heat until just under a boil. Set aside to cool for 10 minutes.
Preheat oven to 350°F.
While milk cools, combine egg substitute, sugar, espresso powder, vanilla and cinnamon in a medium bowl. Gradually stir in scalded milk. Pour into 6 lightly greased (6-ounce) custard cups or ramekins. Set cups in a 13x9x2-inch pan and fill halfway up sides of pan with hot water. Bake for 35 to 40 minutes or until knife inserted in centers comes out clean.
Remove cups from pan; cool to room temperature. Chill until firm, about 2 hours.
To serve, loosen edges with knife; invert onto individual plates. Top with whipped topping and lightly sprinkled cocoa if desired.