Publisher Photo
Publisher Photo
For a change of pace from the coconut, you can easily modify this recipe to make a delicious vanilla custard pudding.
MAKES:
5 servings
TOTAL TIME:
Prep: 10 min. Bake: 45 min. + chilling
MAKES:
5 servings
TOTAL TIME:
Prep: 10 min. Bake: 45 min. + chilling

Ingredients

  • 3 eggs
  • 1/3 cup sugar
  • Dash salt
  • 1/4 teaspoon coconut extract
  • 2-1/4 cups whole milk
  • 1/4 teaspoon vanilla extract
  • Dash ground nutmeg

Directions

In a small bowl, whisk the eggs, sugar and salt just until eggs are blended. In a small saucepan, heat milk just to simmering. Gradually whisk into egg mixture. Stir in extracts.
Transfer to five 4-oz. ramekins. Sprinkle with nutmeg. Place ramekins in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 350° for 45-50 minutes or until center is just set (mixture will jiggle).
Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours before serving. Yield: 5 servings.
Vanilla Custard Pudding: Omit coconut extract. Increase vanilla extract to 3/4 teaspoon. If desired use 1/3 brown sugar in place of the sugar.
Originally published as Coconut Custard Pudding in The Taste of Home Cookbook 2006, p546

Nutritional Facts

1 each: 165 calories, 7g fat (3g saturated fat), 142mg cholesterol, 121mg sodium, 19g carbohydrate (18g sugars, 0 fiber), 7g protein.

  • 3 eggs
  • 1/3 cup sugar
  • Dash salt
  • 1/4 teaspoon coconut extract
  • 2-1/4 cups whole milk
  • 1/4 teaspoon vanilla extract
  • Dash ground nutmeg
  1. In a small bowl, whisk the eggs, sugar and salt just until eggs are blended. In a small saucepan, heat milk just to simmering. Gradually whisk into egg mixture. Stir in extracts.
  2. Transfer to five 4-oz. ramekins. Sprinkle with nutmeg. Place ramekins in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 350° for 45-50 minutes or until center is just set (mixture will jiggle).
  3. Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours before serving. Yield: 5 servings.
Vanilla Custard Pudding: Omit coconut extract. Increase vanilla extract to 3/4 teaspoon. If desired use 1/3 brown sugar in place of the sugar.
Originally published as Coconut Custard Pudding in The Taste of Home Cookbook 2006, p546

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