8. Chocolate crème
Break 2 large eggs into a bowl and whisk lightly. Put 2 cups of fat-free milk, ¾ cup of sugar, ¼ cup of unsweetened cocoa, vanilla and a dash of salt in a saucepan and cook over low heat until the sugar dissolves. Add the egg to the saucepan while whisking. Pour into ramekins and bake at 350°F .
