Cappuccino Custard
rec.food.recipes/Dallas and Rina (2000)
Serving Size 4

1 cup milk 1% lowfat
1/3 cup instant dry milk
1 Tbsp coffee powder, cappuccino flavor
1 1/2 tsp coffee powder, cappuccino flavor
1 Tbsp granulated sugar
2 large eggs
1 tsp vanilla extract
1/8 tsp cinnamon

Preheat oven to 325. Spray four 6oz custard cups with nonstick cooking spray.

In medium saucepan, combine milk, milk powder, espresso powder and sugar. Cook over medium high heat, stirring frequently, 3 to 4 minutes, until mixture boils and sugar is dissolved; remove from heat.

In medium bowl, beat eggs until light; gradually beat in hot milk mixture and vanilla extract. Fill each prepared custard cup with 1/4 of the custard mixture, evenly sprinkle each with cinnamon.

Arrange cups in medium shallow baking pan; pour hot water (not boiling) halfway up pan. Bake 20 to 25 minutes, until custard is set or a knife inserted in center comes out clean. Cover and refrigerate until chilled.