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: Click on the ingredient links to learn the nutritional information for all the Cappuccino Custards ingredients. The serving size for any ingredient in Cappuccino Custards may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

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