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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	1/3	cup		-	-	-	-
salt	1/8	teaspoon		-	-	-	-
milk	2 1/2	cups	low-fat	1380.0	33.24	13.74	143.04
milk	1	can	sweetened condensed	1380.0	33.24	13.74	143.04
egg yolk	2			109.48	1.2206	5.3924	9.0236
coffee granule	2	tablespoons		-	-	-	-
vanilla extract	2	teaspoons		24.191999999999997	1.0626	0.005	0.005
topping	3/4	cup	thawed reduced fat whipped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.