Cappuccino Custard - Sugar Free

• 4 eggs, beaten
• 1 pinch salt
• 2 12 cups milk (replace 1/4 cup of the milk with 1/4 cup sugar free chocolate sauce or syrup for a mocha!)
• 12 cup Splenda granular
• 12 teaspoon vanilla
• 2 tablespoons instant coffee granules (use decaf crystals if you prefer)
• 18 teaspoon cinnamon

1. Preheat oven to 325 degrees.
2. Place six 4-ounce custard cups into a 9x13 inch baking pan.
3. Whisk together the eggs, salt, milk, Splenda, vanilla, coffee granules, and cinnamon.
4. Pour, through a sieve, into the custard cups.
5. Fill baking pan with 1 inch of hottest tap water.
6. Bake for 25-40 minutes or until set on the edges but still slightly jiggly in the center.
7. (A sharp knife should come out clean when inserted into the middle and nothing should ooze from the cut when pressed.)
8. Remove custards from water bath and allow to cool on a wire rack.
9. Cover with plastic wrap and chill.

eggs, salt, milk, splenda, vanilla, coffee, cinnamon

Taken from www.food.com/recipe/cappuccino-custard-sugar-free-345196 (may not work)