Publisher Photo
Publisher Photo
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
MAKES:
9 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min. + chilling
MAKES:
9 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min. + chilling

Ingredients

  • 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

Directions

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

Nutritional Facts

1 each: 116 calories, 4g fat (2g saturated fat), 101mg cholesterol, 124mg sodium, 14g carbohydrate (14g sugars, 0 fiber), 5g protein. Diabetic Exchanges: 1 starch, 1 fat.

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  • 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
  1. 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.
  2. 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

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