Coconut Custard Pudding

1. 1

   In a large bowl, whisk the eggs, sugar and salt until blended. In a large saucepan, heat milk to simmering. Gradually whisk into egg mixture. Stir in extracts. Pour into ten 8-oz. custard cups. Sprinkle with nutmeg.

2. 2

   Place cups in two

3. 3

   s. Add 1 in. of hot water to the pans. Bake, uncovered, at 350u00b0 for 45-50 minutes or until a knife inserted in the center comes out clean.

4. 4

   Remove cups to a wire rack; cool for 1 hour. Store in the refrigerator.

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