Recipe of the Day: Baked Coffee Custards
 

I can't have coffee, but these sounded good. If anyone tries them, make sure to share how they turn out. I wonder if they could be made other flavors...

Baked Coffee Custards

Description:
"Silky custard with a mild coffee flavor offers just the right finish
to a special meal."

NOTES : You can cover and chill the custards up to 4 hours before serving.

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 whole eggs -- beaten
1 1/2 cups skim milk
1/4 cup Splenda
1 teaspoon vanilla extract
2 teaspoons instant coffee granules
1 tablespoon hot water

In a medium bowl combine eggs, milk, sugar, and vanilla. Dissolve coffee crystals in hot water. Add coffee mixture to egg mixture. Beat until combined but not foamy.

Place four 6-ounce custard cups in a 2-quart square baking dish on an oven rack. Pour egg mixture into custard cups. Pour boiling water into the baking dish around custard cups to a depth of 1 inch. Bake in a 325 degree oven for 25-35 min or till a knife inserted near the centers comes out clean.

Remove custard cups from water. To serve warm, cool slightly on a wire rack. To serve chilled, cool completely in custard cups; cover and refrigerate until ready to serve.

To unmold custards, loosen edges with a knife, slipping its point in between the custard and cup to let in air. Invert a dessert plate over each custard; turn custard cup and plate over togther.

I make some peach custards that are fabulous. I would like these but Hubby doesn't do coffee. Just Tab. Wonder how Tab custard would be?

I LOVE Creme caramal - and creme brulee custard-like desserts - will definitely have to try this out!

Frouf:)

Frouf, maybe we could make these using the Torani SF syrups somehow. I have caramel in my refrigerator right now!

Yes..yes - exactly what I was thinking of!!!!! YUM YUM!!!

frouf