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INGREDIENTS |
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1 cup sugar , divided
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4 eggs
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1/4 teaspoon salt
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2 ( 1 ounce ) package instant cappuccino (any flavor)
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3 cups skim milk
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2 teaspoons vanilla
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dash of nutmeg or cinnamon
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DIRECTIONS |
Serves: 6
Preheat oven to 350 F. In small saucepan over medium heat, cook 1/2 cup sugar, stirring constantly until melted and deep golden brown. Remove from heat and immediately pour 1 tablespoon melted sugar into each of six (6-oz.) custard cups. Set prepared custard cups in large baking pan. Blend together eggs, remaining 1/2 cup sugar, salt and cappuccino packets. Heat milk until very warm. Gradually stir into egg mixture. Blend in vanilla. Pour custard into cups and sprinkle tops with nutmeg or cinnamon. Set baking pan on rack in oven. Pour very hot water into pan to within 1/2-inch of top of custard bowl. Bake in oven until a knife inserted near center comes out clean, 27 to 30 minutes. Remove immediately from hot water. Serve warm or chilled. To serve warm, let stand 5 to 10 minutes at room temperature. Gently loosen custard from cups at sides with spatula and invert onto serving plate. Serve cold, chill and unmold. Nutritional analysis per serving: calories 268, protein 9 g, carbohydrates 47, fat 5 g (2 g saturated, 3 g unsaturated), cholesterol 144 mg, sodium 260 mg, calcium 170mg.
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