South Beach Chilled Espresso Custard Recipes

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CHILLED ESPRESSO CUSTARD



Chilled Espresso Custard image

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

1 1/2 cups 1% low-fat milk
2 eggs, beaten
3 tablespoons sugar substitute
2 teaspoons espresso powder or 2 teaspoons instant decaffeinated coffee
1 teaspoon vanilla extract
ground cinnamon, for garnish
lemon twist, for garnish

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

SOUTH BEACH CHILLED ESPRESSO CUSTARD



South Beach Chilled Espresso Custard image

A nice dessert custard - perfect for Phase 1, 2 or 3 on the South Beach Diet. Came from the South Beach Cookbook.

Provided by Kitcatrenee

Categories     Dessert

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

1 1/2 cups skim milk
2 eggs, beaten
3 tablespoons sugar substitute
2 teaspoons espresso powder or 2 teaspoons instant coffee
1 teaspoon vanilla extract

Steps:

  • In a medium bowl, whisk together all the ingredients 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 top of the custard cups. Bring the water to a boil overhigh 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 cinnamon if desired.
  • (Also tastes good warm).

Nutrition Facts : Calories 107.4, Fat 2.7, SaturatedFat 0.9, Cholesterol 107.6, Sodium 89.7, Carbohydrate 12.7, Sugar 6.7, Protein 7

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