To complete the effect of these liqueur-laced custards, bake them in small, sturdy coffee cups. If you can’t find espresso powder, substitute 3 Tbs. strong hot coffee and omit the water.
½ cup fat-free condensed milk
¼ cup low-fat milk
1 egg yolk
2 Tbs. cream-and-whiskey liqueur, such as Baileys Irish Cream
¼ tsp. salt
2 tsp. espresso powder
Whipped cream for serving, optional
Preheat oven to 325°F. Whisk together condensed milk, low-fat milk, egg yolk, liqueur, and salt in measuring cup. Stir together espresso powder and 3 Tbs. hot water in separate cup until dissolved. Add espresso to milk mixture, and whisk well. Strain mixture into 2 6-oz. ramekins or 2 small coffee cups.
Place ramekins in glass baking dish, and pour hot water into baking dish to reach halfway up sides of ramekins. Cover with foil and bake 35 to 40 minutes, or until custard is just set. Remove ramekins from water bath, and cool. Chill 4 hours, or overnight. Serve with whipped cream, if desired.