Classic Baked Milk Pudding (Printable Version)
Silky, comforting dessert with delicate vanilla aroma and golden caramelized top.
# What You'll Need:
→ Dairy
01 - 4 cups whole milk
02 - 1/2 cup heavy cream
03 - 3 large eggs
→ Sweeteners
04 - 3/4 cup granulated sugar
→ Flavorings
05 - 2 tsp vanilla extract
06 - Pinch of salt
→ Optional Topping
07 - 2 tbsp granulated sugar
# How to Make It:
01 - Preheat your oven to 325°F. Lightly butter a 2-quart baking dish or six individual ramekins.
02 - In a medium saucepan, combine the milk and heavy cream. Heat gently over medium heat until just steaming, not boiling.
03 - In a large mixing bowl, whisk together the eggs, sugar, vanilla extract, and salt until smooth and pale.
04 - Gradually pour the hot milk mixture into the egg mixture, whisking constantly to prevent curdling.
05 - Strain the mixture through a fine sieve into a large jug to remove any cooked egg bits.
06 - Pour the custard into the prepared baking dish or ramekins. Place the dish or ramekins in a large roasting pan and fill the pan halfway with hot water to create a water bath.
07 - Bake for 40 to 45 minutes, or until the pudding is set but still slightly wobbly in the center.
08 - Remove from the oven and cool slightly. If desired, sprinkle sugar on top and caramelize with a kitchen torch or under the broiler for a golden finish.
09 - Serve warm or chilled.
# Expert Tips:
01 -
- The contrast between that crackly caramelized top and the custard beneath is pure magic
- It uses basic ingredients you already have in your fridge but transforms them into something elegant
- Perfect for when you want company dessert but dont want to stress or spend hours in the kitchen
02 -
- The water bath is non negotiable, it prevents the eggs from cooking too fast and turning into scrambled eggs
- Tempering the eggs slowly is what makes this pudding smooth instead of grainy
- Overbaking is the most common mistake and it will continue cooking as it cools so remove it while still jiggly
03 -
- Room temperature ingredients prevent the dreaded curdled milk scenario
- The fine mesh sieve step seems tedious but it's what creates that professional silky texture