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Coconut Custard Pudding

SUBMITTED BY: Wilma Lincoln 

"'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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RECIPE RATING:
This recipe has been rated 3 times with an average star rating of 4.7
Read Reviews (3)
PREP TIME  10 Min
COOK TIME  45 Min
READY IN  55 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS

  • 6 eggs
  • 2/3 cup sugar
  • 1/8 teaspoon salt
  • 4 1/2 cups milk
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract
  • 1 dash ground nutmeg

DIRECTIONS

  1. 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.
  2. 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.
  3. Remove cups to a wire rack; cool for 1 hour. Store in the refrigerator.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed on Jan. 12, 2009 by GrooveyMom 
I am always looking for sweets that our diabetic family can enjoy. I made this with 1% milk,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed on Jan. 14, 2009 by Tracy 
I'm on a Lo-Carb diet and this was fabulous. I made a half batch and added an extra egg (my... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.
Reviewed on Jan. 12, 2009 by JAN 
I made this yesterday for my husband who loves custard & the flavor of coconut. He gave it a... MORE


 
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