3 (single-serving) package hot cocoa mix
12 ounces evaporated skim milk, undiluted, divided
2/3 cup egg substitute
Nonstick cooking spray
1/2 cup granulated sugar
1/4 teaspoon instant coffee granules

Combine cocoa mix and 1/2 cup milk in blender. Pulse, scraping sides, until blended. Add remaining milk and egg substitute. Blend until smooth. Spray six (1/2-cup) brl? ramekins or custard cups with cooking spray and pour in brl? mixture. Place cups in pan filled with hot water to half the depth of the cups. Bake in a preheated 325 degree F oven for 35 minutes or until custard is set. Remove to cooling rack.

When cups are cool enough to handle, make topping. Combine sugar and instant coffee in a small skillet. Cook over low heat, stirring gently, until sugar bubbles and becomes clear and light brown (310 degrees F on a candy thermometer). Drizzle over custard. Chill before serving.

Serves 6.