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Mocha Creme Brulee




  1. Combine cocoa mix and 1/2 cup milk in blender. Pulse, scraping sides, until blended. Add remaining milk and egg substitute. Blend until smooth.
  2. Spray six (1/2-cup) brûlée ramekins or custard cups with cooking spray and pour in brûlée mixture.
  3. Place cups in pan filled with hot water to half the depth of the cups.
  4. Bake in a preheated 325 degree F oven for 35 minutes or until custard is set.
  5. Remove to cooling rack.
  6. 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.
  7. Chill before serving.

Serves 6.

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