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Coconut Custard Pudding

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.'"

Rate/Review | Read Reviews (6)

Prep Time:
10 Min

Cook Time:
45 Min

Ready In:
55 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 10 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

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.