MAKES 4
PER CUSTARD
166 CALORIES
6.5G FAT
PREPARATION TIME 10 MINUTES
COOKING TIME 30 MINUTES
350ml semi-skimmed milk
4 small eggs
50g soft brown sugar
1 teaspoon vanilla extract
150ml espresso coffee, hot or cold
3 teaspoons demerara sugar
1 teaspoon virtually fat free fromage frais to serve
1 Preheat the oven to 170C, 325F, gas mark 3.
2 Heat the milk until almost boiling. In a bowl, whisk together the eggs, brown sugar, vanilla extract and espresso. Still whisking, add the hot milk. Pour through a sieve into a jug and then into 4 ramekin dishes.
3 Bring a kettle of water to the boil. Stand the ramekins in a roasting tray and pour boiling water into the tray so that it comes halfway up the ramekins. Bake in the oven for 30 minutes until set.
4 Remove from oven and allow to cool.
5 Sprinkle the custards with the demerara sugar and flash under a hot grill until caramelised.
TIP These are good for serving alongside coffee at the end of a meal