Now, with that being said, I am getting ready to move on in my diet and slowly start adding in carbs again. However, this diet has taught me many useful and healthy tips that I will continue to live by, including how to have a healthy dessert! This coffee cream has gotten me through all of my dessert cravings! It is so yummy that I was shocked to realize how simple and healthy it was. My sweet tooth was definitely pleased the first time I ate this.
-3 egg yolks
-1/8 teaspoon cornstarch
-1 cup non-fat milk
-1 teaspoon instant coffee (or cocoa powder if you prefer a chocolate cream)
-Splenda or other sweetener to taste
Pour the milk and coffee flavoring into a small saucepan and scald, do not boil. Meanwhile, in a separate bowl, whisk the egg yolks and cornstarch together. I like to reserve the unused egg whites and use them later on to make omelets, meringues, macarons, etc... Whatever you desire!
Once the milk and coffee mixture is ready, slowly pour it into the egg yolk mixture, stirring constantly so as to make sure the egg yolks do not cook. Once all of the ingredients are combined, return the mixture back to the saucepan, and stir continuously over low heat for 4-5 minutes (or until it thickens and coats the back of a wooden spoon).
Once the mixture has thickened, remove from heat immediately and pour into cups or ramekins. Stir in sweetener to desired taste. Let the coffee cream sit out for a few minutes to cool, but then wrap tightly and refrigerate for at least 3 hours.
Enjoy! Pin It