Coconut Custard Pudding
7 ingredients
4 steps
Ingredients
- 6 large eggs
- 2/3 cup sugar
- 1/8 teaspoon salt
- 4-1/2 cups whole milk
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- Dash ground nutmeg
Directions
-
1In a large bowl, whisk the eggs, sugar and salt until blended. In a large saucepan, heat milk to simmering. Gradually whisk into egg mixture. Stir in extracts. Pour into ten 8-oz. custard cups. Sprinkle with nutmeg.
-
2Place cups in two
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3s. Add 1 in. of hot water to the pans. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted in the center comes out clean.
-
4Remove cups to a wire rack; cool for 1 hour. Store in the refrigerator.
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