Coconut Custard Pudding

Name: Coconut Custard Pudding
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

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

1

In 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.
2

Place cups in two
3

s. 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.
4

Remove cups to a wire rack; cool for 1 hour. Store in the refrigerator.