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Ingredients
| eggs: 6 |
| granulated sugar: 2/3 cup |
| salt: 1/8 tsp |
| 2% milk: 4 1/2 cups |
| vanilla extract: 1/2 tsp |
| coconut extract: 1/2 tsp |
| ground nutmeg: 1 dash |
Coconut Custard Pudding
Credit: AllRecipes
User rating:
"'Here's an easy dessert that my whole family loves,' says Wilma Lincoln from Montezuma, Iowa. 'I use an artificial sweetener when I make it for diabetic dinner guests and pretty it up with a sprinkle of nutmeg.'"
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Prep Time
10 min -
Cook Time
45 min -
Servings
10 serving(s)
Tags
Directions
- In a bowl, whisk the eggs, sugar and salt until the eggs are just blended. In a saucepan, heat milk just to simmering. Gradually whisk into egg mixture. Stir in extracts. Pour into ten 8-oz. custard cups. Sprinkle with nutmeg.
- Place cups in two 13-in. x 9-in. x 2-in. baking pans. Add 1 in. of hot water to the pans. Bake, uncovered, at 350 degrees F for 45-50 minutes or until a knife inserted near the center comes out clean.
- Remove cups to a wire rack; cool for 1 hour. Store in the refrigerator.