Classic Baked Milk Pudding (Print Version)
Silky vanilla dessert with caramelized golden top, cozy and refined for any occasion.
# What You 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 (for caramelized top)
# How to Make It:
01 - Preheat oven to 325°F. Lightly butter a 2-quart baking dish or six individual ramekins.
02 - Combine milk and heavy cream in a medium saucepan. Heat gently over medium heat until just steaming, not boiling.
03 - In a large mixing bowl, whisk together 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 custard into prepared baking dish or ramekins. Place in a large roasting pan and fill pan halfway with hot water to create a water bath.
07 - Bake for 40-45 minutes, or until pudding is set but still slightly wobbly in the center.
08 - Remove from 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 Hints:
01 -
- The texture is impossibly silky, like a cloud that melts on your tongue
- It uses humble ingredients you probably already have in your fridge
- The caramelized sugar topping creates this beautiful contrast against the soft custard
02 -
- Tempering the eggs slowly prevents scrambled bits in your custard
- The water bath is non-negotiable for that smooth, even texture
03 -
- Room temperature ingredients prevent curdling when combining hot and cold
- A cold water bath stops the cooking immediately, preventing overdone edges