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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 5 |
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For a change of pace from the coconut, you can easily modify this recipe to make a delicious vanilla custard pudding. 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:
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.
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