Chilled Espresso Custard

1-1/2 cups milk
2 eggs, beaten
3 tbsp sugar substitute
2 tsp espresso powder, or instant decaffeinated coffee
1 tsp vanilla extract
Ground cinnamon, for garnish
Lemon twists for garnish

In a medium bowl, whisk together milk, eggs, sugar substitute, espresso powder, and vanilla extract until well-blended. Pour mixture into four 6-oz custard cups or ramekins and place in a 10" skillet.

Fill the skillet with water 1/2" from the tops of the custard cups. Bring the water to boil over high 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 the cinnamon and lemon twists before serving, if desired.

Number of Servings: 4

Recipe submitted by SparkPeople user QUEENC78.