“Another Cooking Light recipe with none other than Kahlua, which I love in desserts! Prep time does not include refrigeration time.”

Ingredients Nutrition

  • 34 cup sugar, divided
  • 14 cup water
  • cooking spray
  • 3 cups 2% low-fat milk
  • 2 tablespoons instant espresso granules (or 1/4 cup instant coffee granules)
  • 3 tablespoons Kahlua
  • 2 large eggs
  • 2 large egg whites


  1. Preheat oven to 350 degrees F. Combine 1/2 cup sugar and water in a small, heavy saucepan, and cook over medium-high heat until sugar dissolves, stirring frequently. Continue cooking 10 minutes or until golden; stir constantly. Immediately pour into 6 (6-oz) custard cups coated with cooking spray, tipping quickly until caramelized sugar coats bottom of cups.
  2. Combine milk and espresso in a medium saucepan over medium heat; cook 5 minutes or until espresso dissolves (do not boil). Remove from heat; stir in 1/4 cup sugar and Kahlua.
  3. Combine eggs and egg whites in a large bowl; stir well with a whisk. Gradually add hot milk mixture to egg mixture, stirring constantly. Divide mixture evenly among prepared custard cups. Place cups in a 13x9 inch baking pan; add hot water to pan to a depth of 1 inch. Bake at 350 degrees for 30 minutes or until a knife inserted in center comes out clean. Remove cups from pan; cool completely on a wire rack. cover and chill at least 8 hours.
  4. Loosen edges of custard with a knife or rubber spatula. Place a dessert plate upside down, on top of each cup, and invert custards onto plates. Drizzle any remaining syrup over custards.

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