Dessert Recipes
Mocha Creme Brûlée
Yield: 6 servings
Ingredients
- 3 (single-serving) package hot cocoa mix
- 12 ounces evaporated skim milk, undiluted, divided
- 2/3 cup egg substitute
- Nonstick cooking spray
- 1/2 cup granulated sugar
- 1/4 teaspoon instant coffee granules
Instructions
- Heat oven to 325 degrees F. Spray six (1/2 cup) brûlée ramekins or custard cups with cooking spray.
- Combine cocoa mix and 1/2 cup milk in blender. Pulse, scraping sides, until blended. Add remaining milk and egg substitute. Blend until smooth.
- Pour brûlée mixture into prepared ramekins or custard dups..
- Place cups in pan filled with hot water to half the depth of the cups.
- Bake for 35 minutes or until custard is set.
- Remove to cooling rack.
- When cups are cool enough to handle, make topping. Combine sugar and instant coffee in a small skillet. Cook over low heat, stirring gently, until sugar bubbles and becomes clear and light brown (310 degrees F on a candy thermometer). Drizzle over custard.
- Chill before serving.