Cappuccino Custards

4		eggs, beatens
1  pinch		of salt
2-1/2  cups		of milk
1/2  cup		Splenda granular
1/2  teaspoon		vanilla
2  packets		Tbs instant coffee ( decaf if you'd like)
1/8  teaspoon		cinnamon

Tip: For nutritional information on all the ingredients in Cappuccino Custards just click on each ingredient name. Then adjust the serving size for any Cappuccino Custards ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Preheat oven to 325º Place 6 4oz custard cups into 13 X 9" pan and set aside

Whisk together eggs, salt, milk, splenda, vanilla, coffee granuals & cinnamon.
Pour thru a sieve into the custard cups
Fill baking pan with 1 inch of hottest tap water,
Bake for 25-40 minutes or until set onthe edge but still slightly jiggly in the center ( A sharp knife should come out clean when inserted)
Remove custards from water bath and allow to cool , cover with plastic wrap and chill. Makes six servings