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Coconut Custard Pudding

Coconut Custard Pudding

"'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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55 m servings
Serving size has been adjusted!
Original recipe yields 10 servings

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  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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Read all reviews 6
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Wonderful Recipe! I only had 5 here for dinner so I cut the number of servings in half and it worked out great. After reading the reviews, I decided to drop aprox 1 TBS of shredded coconut in th...

I'm on a Lo-Carb diet and this was fabulous. I made a half batch and added an extra egg (my eggs looked unusually small). I used half heavy cream, half 2% milk, and of course replaced the sugar...

I made this yesterday for my husband who loves custard & the flavor of coconut. He gave it a very good rating except it needed more coconut flavor, so next time I'll just add some sweetened coco...

I am always looking for sweets that our diabetic family can enjoy. I made this with 1% milk, Eggbeaters and Splenda. It was wonderful and healthy!

This is a great custard. Have done it exactly as the recipes directs and have also done it with berries over top. Love it.

Absolutely fantastic!

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