INGREDIENTS
- 1cup black coffee
- 1tablespoon instant espresso powder or 1 tablespoon instant coffee granules
- 1⁄2cup sugar
- 2large eggs
- 2medium egg whites
- 1⁄4teaspoon allspice
- 1⁄4teaspoon salt
- 2cups 1% low-fat milk
- 1⁄2cup light whipped topping
DIRECTIONS
- Preheat oven to 350. Arrange eight 6 ounce custard cups in a large roasting pan.
- In a smal bowl, combine the brewed coffee and espresso powder. In a large bowl, whisk sugar, eggs, egg whites, allspice, and salt. Stir in milk and coffee mixture. Ladle mixture into custard cups Place roasting pan in the oven. Pour enough hot water into pan to come up t the sides of the custard cups.
- Bake until a knife inserted into center of custard comes out clean, about 40 minutes. Remove from roasting pan and cool on rack at room temperature, refrigerate, covered at least 4 hours, Serve with a dollop of whipped topping.
