Espresso Breakfast Custard

Directions

Preheat oven to 350 F.

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.

Sprinkle with slivered almonds just before eating to add a little more protein.