South Beach Chilled Espresso Custard Recipes
CHILLED ESPRESSO CUSTARD
I got this in a South Beach Diet newsletter and thought it looked really good. I can't wait to try it this summer. Prep time includes fridge time.
Provided by Evamyth
Categories Dessert
Time 3h30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Whisk the milk, eggs, sugar substitute, espresso powder or coffee, and vanilla extract until well-blended.
- Pour into four 6-ounce custard cups or ramekins and place in a 10" skillet.
- Fill the skillet with water to 1/2" from the tops of the custard cups.
- Bring the water to a boil over high heat.
- Reduce the heat to low, cover, and simmer for 10 minutes.
- Remove the cups 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.
Nutrition Facts : Calories 108, Fat 3.4, SaturatedFat 1.4, Cholesterol 110.3, Sodium 75.5, Carbohydrate 12.1, Sugar 11.4, Protein 6.5
SOUTHERN BOILED CUSTARD
A wonderful winter beverage that is part custard, and part heaven. Don't be afraid to try this recipe using almond or rum flavoring instead of the traditional vanilla extract.
Provided by Cathy
Categories Drinks Recipes
Yield 8
Number Of Ingredients 4
Steps:
- Into the lower pot of a double boiler, add water. In the upper pot, add milk. Heat through over medium heat.
- Beat eggs together until light. Add sugar and mix well. Pour a small portion of hot milk into the eggs and sugar to warm and thin this portion. Pour slowly into hot milk.
- Cook, stirring constantly until it will coat a spoon. Do not over cook. Add vanilla extract. Chill in refrigerator before serving.
Nutrition Facts : Calories 216.2 calories, Carbohydrate 30.8 g, Cholesterol 128.4 mg, Fat 7.1 g, Protein 7.9 g, SaturatedFat 3.2 g, Sodium 92.6 mg, Sugar 30.8 g
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