Fat Free Cappuccino Flan
|Egg beaters||1 Cup (16 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Instant espresso powder/Coffee powder||1 Tablespoon|
|Vanilla extract||1⁄2 Teaspoon|
|Ground cinnamon||1⁄8 Teaspoon|
|Skim milk||2 1⁄3 Cup (37.33 tbs), scalded and cooled 10 minutes|
In medium bowl, combine Egg Beaters, sugar, espresso or coffee powder, vanilla and cinnamon.
Gradually stir in milk.
Pour into 6 lightly greased (6-ounce) custard cups or ramekins.
Set cups in pan filled with 1-inch depth hot water.
Bake at 350°F for 35 to 40 minutes or until knife inserted in centers comes out clean.
Remove cups from pan; cool to room temperature.
Chill until firm, about 2 hours.
To serve, loosen edges with knife; invert onto individual plates.
Top with whipped topping and cocoa or cinnamon if desired.