Points per serving 1½
Serves 8
For a special treat, top each with a dollop of reduced-fat creme fraiche and a chocolate-covered espresso bean.
3 teaspoon coffee, dissolved in 250ml boiling water
1 tablespoon coffee, instant granules
100 g caster sugar
2 large eggs
2 egg whites
1/4 teaspoon spice, allspice, ground
1/4 teaspoon salt
2 tablespoon half-fat creme fraiche
425 ml skimmed milk
Preheat oven to Gas Mark 4/350°F/180°C. Arrange 10 custard cups or small ramekins ( approx. 100ml ( 4 fl oz ) ) in a large roasting pan.
In a small bowl, combine the made up coffee and coffee granules. In a large bowl, whisk sugar, eggs, egg whites, allspice and salt; stir in milk and coffee mixture. Transfer to a jug and pour mixture into custard cups.
Place roasting pan in the oven, pour enough boiling water into pan to come half way up the sides of the custard cups.
Bake until a knife inserted in centre of custards comes out clean, about 40 minutes. Remove from roasting pan and cool on a rack at room temperature; refrigerate, covered at least 4 hours. Serve with a dollop of creme fraiche if your Points allowance allows.
For a special treat, top each with a dollop of reduced-fat creme fraiche and a chocolate-covered espresso bean.
3 teaspoon coffee, dissolved in 250ml boiling water
1 tablespoon coffee, instant granules
100 g caster sugar
2 large eggs
2 egg whites
1/4 teaspoon spice, allspice, ground
1/4 teaspoon salt
2 tablespoon half-fat creme fraiche
425 ml skimmed milk
Preheat oven to Gas Mark 4/350°F/180°C. Arrange 10 custard cups or small ramekins ( approx. 100ml ( 4 fl oz ) ) in a large roasting pan.
In a small bowl, combine the made up coffee and coffee granules. In a large bowl, whisk sugar, eggs, egg whites, allspice and salt; stir in milk and coffee mixture. Transfer to a jug and pour mixture into custard cups.
Place roasting pan in the oven, pour enough boiling water into pan to come half way up the sides of the custard cups.
Bake until a knife inserted in centre of custards comes out clean, about 40 minutes. Remove from roasting pan and cool on a rack at room temperature; refrigerate, covered at least 4 hours. Serve with a dollop of creme fraiche if your Points allowance allows.
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