Mocha Custard

Directions

1. 1
   Bring water to a boil in a medium saucepan; remove from heat and add coffee beans.
2. 2
   Split vanilla bean and remove seeds with back of knife; add vanilla bean and seeds to water.
3. 3
   Let mixture stand 1 hour.
4. 4
   Strain, reserving liquid.
5. 5
   Discard vanilla and coffee beans.
6. 6
   Combine milk powder, sugar, unsweetened cocoa, cornstarch, and salt in a medium saucepan, stirring well.
7. 7
   Gradually add reserved vanilla liquid, stirring mixture until smooth.
8. 8
   Bring mixture to a boil over medium heat, stirring constantly; boil 1 minute.
9. 9
   Gradually stir about 1/4 of hot mixture into egg substitute; add egg mixture into remaining hot mixture, stirring constantly.
10. 10
    Add Kahlua and cook mixture over low heat, stirring constantly 1 to 2 minutes or until mixture is smooth and slightly thickened (do not allow to boil).
11. 11
    Spoon mixture into 6 individual dessert dishes.
12. 12
    Cover and chill thoroughly.