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
Total TimePrep: 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 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.
Nutrition Facts1 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.
Originally published as Custard Pudding in Holiday & Celebrations Cookbook 2010