Cafe Con Leche Custard Cups

• 1/3 cup all-purpose flour
• 1/8 teaspoon salt
• 2 1/2 cups 2% low-fat milk
• 1 (14 ounce) can fat-free sweetened condensed milk
• 2 egg yolks
• 2 tablespoons instant coffee granules
• 2 teaspoons pure vanilla extract
• 3/4 cup thawed reduced-fat whipped topping

1. Combine flour and salt in a 2 quart heavy non-aluminum saucepan. Whisk in reduced-fat milk and next 3 ingredients, whisking until smooth.
2. Cook over medium heat, whisking constantly, 10-12 minutes or until thickened. Remove from heat. Stir in vanilla.
3. Fill a large bowl with ice; place pan in ice, and whisk custard occasionally until completely cooled (about 30 minutes).
4. Spoon 1/2 cup custard into each of 8 (5 oz.) cups or glasses. Top each with 1-2 tablespoons whipped topping, filling completely. Scrape top with a knife to level whipped topping. Garnish with shaved chocolate, chopped chocolate-covered expresso beans, or shortbread cookies.
5. To make ahead, pour cooled custard into a gallon-size zip lock bag, gently pressing out excess air. Seal bag and chill up to 24 hours. To serve, snip off a corner of bag and pipe into serving cups.

flour, salt, milk, condensed milk, egg yolks, coffee granules, vanilla, thawed reducedfat whipped topping

Taken from www.food.com/recipe/cafe-con-leche-custard-cups-349605 (may not work)