Spiced Coffee Custards
- Total Time
These silky custards are the perfect make-ahead dessert. For a special treat, top each with a dollop of light whipped topping and a chocolate-covered espresso bean.
black coffee1 cup(s)
instant espresso1 Tbsp, powder, or instant coffee granules
egg white(s)2 large
ground allspice¼ tsp
table salt¼ tsp
low-fat milk2 cup(s)
lite whipped topping½ cup(s)
- Preheat oven to 350°F. Arrange eight 6-ounce custard cups in a large roasting pan.
- In a small 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 to the sides of the custard cup.
- Bake until a knife inserted in center of custards comes out clean, about 40 minutes. Remove from roasting pan and cool on a rack at room temperature; refrigerate, covered at least 4 hours. Serve with a dollop of whipped topping.