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Chilled Espresso Custard

Ingredients: 2 decaffeinated sugar substitute 2 beaten egg 11/29 Quart(s) milk 17/100 Ounce(s) vanilla extract Directions: In a medium bowl, whisk together the milk, eggs, sugar substitute, instant coffee, and vanilla extract until well blended. Pour into four 6-ounce custard cups or ramekins and place in a 10" skillet. Fill the skillet with water to 1/2" from the tops of the custard cups. Bring the water to a boil over high heat. Reduce the heat to low, cover, and simmer for 10 minutes. Remove the cups from the skillet, cover with plastic wrap touching the surface of the pudding, and refrigerate for 3 hours, or until chilled.
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