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Preheat oven to 300 degree's. Combine coffee-mate, milk, tasters choice and granulated sugar in medium, heavy-duty saucepan. cook over medium heat, stirring frequently, for 5 minutes or until coffee is dissolved (do not boil). Remove from heat. Whisk together eggs and egg yolks in medium bowl; gradually whisk into coffee-mate mixture. Pour mixture into 12 four ounce custard cups. Place cups in a shallow baking pan. Fill pan with 1 inch hot water. Bake 40-45 minutes or until custards are set in center. Remove from baking pan; cool on wire rack for 1 hour. Sprinkle brown sugar evenly over top of each custard. Broil for 1-2 minutes or until sugar begins to melt. Refrigerate before serving.
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