Ingredients:
8 ounces egg substitute
1/2 cup sugar
3 tablespoons instant espresso powder
3 tablespoons cornstarch
2 cups skim milk
cinnamon, (optional)
Instructions:
Pour liquid egg substitute into small bowl; set aside.
In medium saucepan, combine sugar, instant espresso or coffee and cornstarch.
Slowly whisk in milk. Cook over medium heat stirring constantly, until
mixture boils; boil and stir 1 minute. Slowly whisk 1/2 cup of coffee mixture
into egg product, then slowly whisk egg mixture back into coffee mixture,
stirring constantly. Cook over low heat, stirring constantly, 1 minute.
Pour into six 6-ounce serving cups. Refrigerate at least 2 hours. Serve
with whipped non-dairy topping and cinnamon if desired.
Quantity:
Makes 16 servings
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