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Ingredients Jump to Instructions ↓

  1. 3 Egg whites

  2. 1/2c Egg substitute (Egg Beaters -worked best)

  3. 1 c

  4. 2 Tbsp sugar

  5. 1 1/2c Brewed coffee - decaf or -regular

  6. 2 ts Vanilla extract

  7. 1 1/2c Non-fat evaporated milk, -heated

  8. 1 ts Cocoa

  9. 1/8ts Cinnamon

Instructions Jump to Ingredients ↑

  1. + Directions : Lightly whisk together the egg whites, egg substitute, sugar, coffee and vanilla. Whisk in the hot milk. Pour into a 6-cup straight sided baking dish. Combine the cocoa and cinnamon and sprinkle over the top. Place in a larger baking pan and fill with hot water until the water level reaches halfway up the side of the dish. Bake in a pre-heated 350 oven about 50 minutes or until the custard has a matte finish on top. The custard will still be a little loose. Remove from the pan of water and place on a rack to cool. Refrigerate until completely chilled. Makes 8 servings.

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