Healthy Inspirations Recipe of the Week – Chilled Espresso Custard


Chilled Espresso Custard

Serves 4


  • 375 ml skim milk
  • 2 eggs, beaten
  • 3 Tbsp sugar substitute
  • 2 tsp instant decaffeinated coffee
  • 1 tsp vanilla extract
  • Ground cinnamon, for garnish
  • Lemon twists, for garnish


  1. In a medium bowl, whisk together the milk, eggs, sugar substitute, coffee and vanilla extract until well-blended.
  2. Pour into four custard cups or ramekins and place in a 30 cm skillet. Fill the skillet with water to 1.5cm from the tops of the custard cups. Bring the water to the boil over high heat. Reduce the heat to low, cover, and simmer for 10 mins.
  3. Remove the cups from the skillet, cover with plastic wrap touching the surface of the custard, and refrigerate for 3 hours, or until chilled.
  4. Garnish with cinnamon and lemon twists.
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