Wake Up and Smell the Custard

This coffee custard has such a rich taste and silky texture it’s hard to believe that it’s low fat. Instead of whole eggs and cream, egg substitute and nonfat evaporated milk add richness and substance to the custard.

For a strong coffee flavor, use instant espresso. A touch of vanilla and almond extract bring out the flavor of the coffee. Try crushing a few coffee beans very fine and sprinkling them over the top for crunch.

Deane is director of The Times Test Kitchen.

BAKED CAFFE LATTE CUSTARD

1 cup nonfat evaporated milk

3 tablespoons ground instant espresso

1/2 cup sugar

1 cup nonfat milk

3/4 cup egg substitute (equivalent to 3 eggs)

2 teaspoons vanilla extract

1/4 teaspoon almond extract

6 coffee beans, finely crushed, optional

Heat evaporated milk and instant espresso in small saucepan over medium heat, stirring until coffee is dissolved. Stir in sugar until dissolved.

Stir in nonfat milk, then egg substitute, vanilla and almond extract.

Divide custard into 6 (6-ounce) oval baking dishes. Put filled baking dishes in large pan and add water to reach halfway up sides of mold.

Bake at 325 degrees just until custard is set, 15 to 20 minutes. Remove dishes from water bath and cool. Chill until serving time. Sprinkle crushed coffee over top before serving.

6 servings. Each serving:

133 calories; 114 mg sodium; 2 mg cholesterol; 0 fat; 25 grams carbohydrates; 8 grams protein; 0 fiber.