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Cappuccino Custard

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Cappuccino Custard

Author: Cookie

Time:

N/A

Difficulty:

N/A

Serving Size:

6 servings

Ingredients:

1/2 cup sugar
3 tbsp. cornstarch
1 tbsp. instant espresso powder
2 cups 2% milk
2 large egg yolks
1 tsp. vanilla extract
1 cup fat-free whipped topping
Ground cinnamon for garnish
Cocoa powder for garnish

Instructions:

In a medium saucepan, mix the sugar, cornstarch and espresso powder.
Whisk in the milk.
Bring to a boil over medium heat and cook, stirring constantly, for 20 minutes, or until the mixture thickens.
In a small bowl, lightly whisk the egg yolks.
Whisk in about 1 cup of the milk mixture.
Pour into the saucepan and cook, stirring constantly, for 2 minutes, or until the custard has thickened.
Stir in the vanilla.
Pour into a bowl and place a piece of plastic wrap on the surface.
Refrigerate for 30 minutes.
Fold the whipped topping into the cooled custard.
Spoon into 6 dessert cups.
Refrigerate for at least 1 hour.
To serve, dust with the cinnamon and cocoa powder.

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