- 2-1/2 cups whole milk
- 4 eggs
- 1/2 cup sugar
- 1/4 teaspoon salt
- Dash ground nutmeg
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon almond extract
- Preheat oven to 325°. In a small saucepan, heat milk until bubbles form around sides of pan. In a small bowl, whisk eggs, sugar, salt and nutmeg. Remove milk from heat; stir a small amount of hot milk into egg mixture. Return all to pan, stirring constantly. Stir in extracts.
- Transfer to nine 4-oz. ramekins. Place cups in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, 25-30 minutes or until center is just set (mixture will jiggle). Remove ramekins from water bath; cool 10 minutes. Refrigerate until chilled. Yield: 9 servings.
Originally published as Custard Puddings in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p68
Reviews for Custard Puddings
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review