Café Con Leche Custard Cups

• 1/3 cup all-purpose flour
• 1/8 teaspoon salt
• 2 1/2 cups 2% reduced-fat milk
• 1 (14-oz.) can fat-free sweetened condensed milk
• 2 egg yolks
• 2 tablespoons instant coffee granules
• 2 teaspoons vanilla extract
• 3/4 cup thawed reduced-fat whipped topping
• Garnishes: chopped and whole chocolate-covered espresso beans, 100-calorie shortbread cookies

1. Combine flour and salt in a 2-qt. heavy nonaluminum saucepan. Whisk in reduced-fat milk and next 3 ingredients, whisking until smooth. Cook over medium heat, whisking constantly, 10 to 12 minutes or until thickened. Remove from heat; stir in vanilla.
2. Fill a large bowl with ice; place pan in ice, and whisk custard occasionally until completely cool (about 30 minutes).
3. Spoon 1/2 cup custard into each of 8 (5-oz.) cups or glasses. Top each with 1 to 2 Tbsp. whipped topping, filling completely. Scrape top with a knife to level whipped topping. Garnish, if desired.
4. Note: To make ahead, pour cooled custard into a gallon-size zip-top plastic bag, gently pressing out excess air (to prevent a film from forming). Seal bag, and chill up to 24 hours. To serve, snip off 1 corner of bag, and pipe custard into serving cups.
5. Note: For testing purposes only, we used Nabisco 100 Calorie Packs Lorna Doone Shortbread Cookie Crisps.

flour, salt, milk, condensed milk, egg yolks, coffee granules, vanilla, espresso beans

Taken from www.myrecipes.com/recipe/caf-con-leche-custard-cups (may not work)