Cafe Con Leche Custard Cups

• all-purpose flour↗1⁄3 cup
• salt↗1⁄8 teaspoon
• 2% low-fat milk↗2 1⁄2 cups
• fat-free sweetened condensed milk↗1 can

  14 ounce

• egg yolks↗2
• instant coffee granules↗2 tablespoons
• pure vanilla extract↗2 teaspoons
• reduced-fat whipped topping3⁄4 cup

  thawed

Step-by-step instructions

1. 1

   Combine flour and salt in a 2 quart heavy non-aluminum saucepan. Whisk in reduced-fat milk and next 3 ingredients, whisking until smooth.

2. 2

   Cook over medium heat, whisking constantly, 10-12 minutes or until thickened. Remove from heat. Stir in vanilla.

3. 3

   Fill a large bowl with ice; place pan in ice, and whisk custard occasionally until completely cooled (about 30 minutes).

4. 4

   Spoon 1/2 cup custard into each of 8 (5 oz.) cups or glasses. Top each with 1-2 tablespoons whipped topping, filling completely. Scrape top with a knife to level whipped topping. Garnish with shaved chocolate, chopped chocolate-covered expresso beans, or shortbread cookies.

5. 5

   To make ahead, pour cooled custard into a gallon-size zip lock bag, gently pressing out excess air. Seal bag and chill up to 24 hours. To serve, snip off a corner of bag and pipe into serving cups.