Mocha Custard

• 2 cups skim milk
• 2 tablespoons unsweetened cocoa powder (plus additional for garnish)
• 1/4 cup granulated sugar
• 2 teaspoons instant coffee granules
• 1/2 cup egg substitute
• 1 teaspoon vanilla extract
• 2 -3 cups boiling water
• aerosol whipped cream (for serving, if desired)
• 4 whole coffee beans (for garnish, if desired)

1. Preheat oven to 350.
2. Place 4 small custard cups in a 3 quart rectangular baking dish and set aside.
3. Start water so it is boiling when needed.
4. In a medium saucepan, combine milk, cocoa powder, sugar and coffee.
5. Cook over low heat until the coffee and cocoa dissolve, stirring continuously to avoid scorching. Remove from heat.
6. In a medium bowl, combine egg product and vanilla extract.
7. Gradually add hot milk mixture and stir to combine.
8. Pour egg and milk mixture into custard cups.
9. Carefully pour boiling water into the baking dish around the custard cups to a depth of about 1 inch.
10. Bake for about 30-40 minutes until set and a knife inserted in center of custard comes out clean.
11. Remove baking dish from oven and remove custard cups from the baking dish.
12. Let custard cool to room temperature and then refrigerate for 2-24 hours. To serve, top each with a Tbsp of whipped cream and dust lightly with cocoa powder. Garnish each with a coffee bean.

milk, cocoa, sugar, coffee granules, egg substitute, vanilla, boiling water, aerosol whipped cream, coffee beans

Taken from www.food.com/recipe/mocha-custard-471437 (may not work)