2 1/2 cups milk (I used oat milk)
2 shots (1/2 cup) decaf espresso
3/4 cup nonfat dry milk
3 eggs
cinnamon

Preheat oven to 350° fahrenheit.

In a saucepan, combine milk, espresso and dry milk. Place over medium heat and bring to a boil, stirring constantly to dissolve dry milk.

In a small bowl, beat eggs lightly. Add cinnamon to taste and then stir into heated milk very slowly (don’t want to cook the eggs).

Pour into buttered custard cups, place in a shallow pan of hot water.

Bake for 40-45 minutes.

I sprinkled it with slivered almonds just before eating to add a little more protein.

4 to 6 servings.

I make 6 custard cups and have figured out the protein content on Life Form. Each one is 11 grams of protein made this way and also the blueberry or raspberry way. I usually eat more than one

This recipe was contributed by Elaine A. from the Radiant Recovery Community Forum.