Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Sugar Substitute | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Coffee | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1½ cups 1% milk
- 2 eggs, beaten
- 3 tbsp sugar substitute
- 2 tsp espresso powder or instant decaffeinated coffee
- 1 tsp vanilla extract
- ground cinnamon, for garnish
- lemon twists, for garnish
Directions
In a medium bowl, whisk together the milk, eggs, sugar substitute, espresso powder or coffee, and vanilla extract until well-blended.
Pour into four 6-ounce custard cups or ramekins and place in a 10-inch skillet.
Fill the skillet with water to ½ inch from the tops of the custard cups.
Bring the water to a boil over high heat.
Reduce the heat to low, cover, and simmer for 10 minutes.
Remove the cups from the skillet, cover with plastic wrap touching the surface of the pudding, and refrigerate for 3 hours, or until chilled.
Garnish with the cinnamon and lemon twists.