South Beach Chilled Espresso Custard - cooking recipe

Ingredients

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

Preparation

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).