Mocha Pots de Creme

Ingredients:

• 1 cup fat-free half-and-half
• 4 oz. bittersweet chocolate, finely chopped
• 1 tsp. espresso powder
• 1/2 tsp. vanilla extract
• 1/2 cup fat-free egg substitute
• 1/4 cup packed dark brown sugar
• pinch salt
• 4 whole coffee beans, for garnish (optional)

Makes 4 Servings (1/2 cup custard per serving)

1. Preheat oven to 325 F.
2.  Bring the half-and-half to a boil in a medium saucepan set over medium-high heat. Remove the saucepan from the heat. Add the chocolate, espresso powder, and vanilla; whisk until the chocolate is melted and the mixture is smooth.
3. Whisk together the egg substitute, brown sugar, and salt in a medium bowl. Whisk in 1/2 cup of the half-and-half mixture. Add the remaining half-and-half mixture in a slow, steady stream, whisking constantly. Pour though a fine-mesh sieve set over a medium bowl.
4. Divide the custard evenly among 4 (5 oz.) custard cups and place in a 9-inch square baking pan. Put the pan in the oven and add enough boiling water to the pan out come halfway up the sides of the ramekins. Loosely cover the pan with foil to prevent a skin from forming on the custards. Bake until the custards are barely set around the edges and jiggle in the center, about 25 minutes. Do not overbake; the custards will continue to firm up as they cool.
5. Carefully transfer the ramekins to a rack and cool. Refrigerate, covered, until thoroughly chilled and set, at least 3 hours or up to 1 day. Garnish each pots de crème with a coffee bean (if using).

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. Pots de crème is French for pots of cream. It is also the term for both the custard and the small lidded pots that they are often baked in. These French desserts are rich in flavor and make a nice sweet ending after any meal. The espresso powder give these pot de crème an extra richness in flavor. If you don't have egg substitute on hand, using 2 eggs mixed well works just as well.