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Cappuccino Custard
Serving Size 4

1 cup milk 1% lowfat
1/3 cup instant dry milk
1 Tbsp coffee powder, cappuccino flavor
1 1/2 tsp coffee powder, cappuccino flavor
1 Tbsp granulated sugar
2 large eggs
1 tsp vanilla extract
1/8 tsp cinnamon

Preheat oven to 325. Spray four 6oz custard cups with nonstick
cooking spray. In medium saucepan, combine milk, milk powder,
espresso powder and sugar. Cook over medium high heat, stirring
frequently, 3 to 4 minutes, until mixture boils and sugar is
dissolved; remove from heat. In medium bowl, beat eggs until light;
gradually beat in hot milk mixture and vanilla extract. Fill each
prepared custard cup with 1/4 of the custard mixture, evenly sprinkle
each with cinnamon. Arrange cups in medium shallow baking pan; pour
hot water (not boiling) halfway up pan. Bake 20 to 25 minutes,
until custard is set or a knife inserted in center comes out clean.
Cover and refrigerate until chilled.

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