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Custard Puddings

 Custard Puddings
Traditional custard pudding is old-fashioned comfort food at its finest. An appealing almond flavor comes through in every spoonful.—Bonnie Simpson, Baton Rouge, Louisiana
9 ServingsPrep: 20 min. Bake: 25 min. + chilling


  • 2-1/2 cups whole milk
  • 4 eggs
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • Dash ground nutmeg
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 1/8 teaspoon McCormick® Pure 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.
Nutritional Facts: 1 serving equals 116 calories, 4 g fat (2 g saturated fat), 101 mg cholesterol, 124 mg sodium, 14 g carbohydrate, trace fiber,

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Custard Puddings (continued)

Nutritional Facts: 5 g protein. Diabetic Exchanges: 1 starch, 1 fat.