February 07, 2015
"A sweet treat that is diabetic friendly."
- Serving Size: 1 (136.6 g)
- Calories 162.6
- Total Fat - 6.3 g
- Saturated Fat - 2.7 g
- Cholesterol - 114.3 mg
- Sodium - 143.3 mg
- Total Carbohydrate - 18.9 g
- Dietary Fiber - 0.5 g
- Sugars - 17 g
- Protein - 7.1 g
- Calcium - 127.4 mg
- Iron - 1.4 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Preheat oven to 325F. Bring 4 cups of water to a boil in a tea kettle or saucepan.
In medium saucepan over medium-low heat, combine milk, sugar, cocoa, and coffee crystals. Cook and stir just until sugar, cocoa and coffee are dissolved. DO NOT BOIL. Let cool slightly.
In a medium bowl gradually whisk milk mixture into eggs. Add vanilla.
Place six 6-ounce custard cups or ramekins in a rectangular baking dish. Divide egg mixture evenly among the 6 cups.
Place baking dish on oven rack and carefully pour boiling water around the custard cups into the baking dish, about 1-inch deep.
Bake for 30-35 minutes or until a knife inserted in center comes out clean.
Remove cups from baking dish and cool on wire rack for at least 15 minutes.
Serve warm, of if you want them chilled, cool 1 hour on rack and then chill for at least 2 hours before serving.
If desired, top with whipped topping of your choice.
Tips & Variations
- Six 6-oz. custard cups or ramekins.