#cafe bustello

Using real Café Bustello, these custard cups are a perfect ending to any Mexican meal. A nice treat for the Fall season, they include condensed milk, instant coffee, and a delicious reduced-fat whipped topping. I would recommend using this Mexican food recipe as nice finish to a comforting quesadilla or Mexican rice dish.

Ingredients

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

Preparation

1. Combine flour and salt in a 2-qt. heavy non aluminum 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.