Low Carb Chocolate Mocha Custard |
Course : Desserts
Source: Julia
Serves: 4 |
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Ingredients:
1 1/2 cups 1% milk OR Hood Carb Countdown milk |
2 large eggs - beaten |
6 tablespoon sugar substitute (Splenda) |
2 teaspoon instant decaffeinated coffee (Folgers) |
2 teaspoon unsweetened cocoa powder (Ghiradelli) |
1 teaspoon vanilla extract |
1 cup whip cream (optional garnish) |
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Preparation / Directions:
Whisk together all ingredients in a medium-sized bowl. Pour mixture into 4 6-ounce custard/tea cups. (I used tea cups.) Fill a skillet/frying pan large enough to hold the 4 custard cups with water. Make sure water level is about 1/2" below the rim of the custard/tea cup. After water boils, place the cups in the water bath. Cover and lower heat to low for 10 minutes.
Immediately take out custard/tea cups and place saran wrap directly on top of the surface of the custard. Refrigerate until chilled through or about 3 or 4 hours.
Garnish with whip cream.
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