Black Bottom Custard Cups
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Black Bottom Custard Cups

  • Prep: 35 minutes
  • Stand: 5 minutes
  • Serves: 24

Ingredients & Directions

  • 1 package (3.4 ounces) instant vanilla pudding and pie filling mix
  • 1 cup cold milk
  • 1/8 teaspoon almond extract
  • 2 ounces semi-sweet chocolate, melted
  • 1 package (9.5 ounces) Pepperidge Farm® Puff Pastry Cups, prepared according to package directions
  • 2 tablespoons finely chopped almonds

Beat the pudding mix and milk in a medium bowl with a whisk for 2 minutes. Beat in the almond extract. Cover and refrigerate for 10 minutes.

Spoon 1/2 teaspoon melted chocolate into each pastry cup. Let stand for 5 minutes or until set.

Spoon about 2 1/2 teaspoons pudding mixture into each pastry cup. Sprinkle with the almonds.


Make Ahead Tip: The filled pastry cups can be refrigerated for up to 2 hours before serving.