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Ingredients
1 cup low-fat milk (2% milk fat)
1/3 cup instant nonfat dry milk powder
2 tbsp chocolate syrup
1 tbsp each granulated sugar and
unsweetened cocoa
1 egg
1/4 cup thawed frozen dairy whipped
topping
Method
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Using a wire whisk in medium
microwavable mixing bowl combine milk, chocolate syrup, and cocoa.
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Microwave on High (100%) for 2 minutes.
Using a wire whisk, in separate medium
mixing bowl lightly beat egg; continuing to stir, gradually add milk
mixture.
Spray four 6-ounce microwavable custard
cups with nonstick cooking spray and pour 1/4 custard mixture into each
cup.
Set cups in 8x8x2-inch microwavable
baking dish and pour hot water into dish until water is at the same
level as custard mixture in cups.
Microwave on Medium (50%) for 18 minutes,
rotating baking dish 1/4 turn every 4 1/2 minutes (until a knife,
inserted in center, comes out clean).
Let stand for 5 minutes.
Remove cups from water bath; cover with
plastic wrap and refrigerate until chilled, about 1 hour.
To serve, onto each of 4 serving plates
invert each custard; top each with 1 tbsp whipped topping.
Note:
Most puddings and custards require time
to chill.
If you prepare them before you sit time
down to dinner, they will be ready in time for dessert.
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