Ingredients
2 tsp espresso powder , or instant decaffeinated coffee
1½ cups 1% milk
2 eggs, beaten
3 tbsp sugar substitute
1 tsp vanilla extract
Ground cinnamon, for garnish
Lemon twists, for garnish
Preparation
In a medium bowl, whisk together the milk, eggs, sugar substitute, espresso powder or coffee, and vanilla extract until well-blended.
Pour the mix into four 6 ounce custard cups or ramekins and place them in a 10-inch skillet.
Fill the skillet with water to ½ inch from the tops of the custard cups.
Bring the water to a boil over high heat. Once boiling, reduce heat to low and simmer for 10 minutes.
Remove the cup 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.
