Classic Baked Milk Pudding

The first time I baked milk pudding, I kept checking the oven door every five minutes, convinced something that simple couldn't possibly transform into anything special. But when I pulled it out, that perfect wobble in the center made me an instant convert to the art of slow, gentle baking.

My grandmother used to make something similar on Sunday afternoons, and I can still picture her kitchen window fogging up as the custard baked. Now whenever I make this, the whole house fills with that same warm vanilla promise that feels like coming home.

Ingredients

• Whole milk: The foundation of the pudding, giving it that rich, creamy body we all crave
• Heavy cream: Adds luxurious silkiness, though you can substitute with more milk for a lighter version
• Large eggs: The binding agents that create the delicate set
• Granulated sugar: Sweetens just enough without overpowering the subtle vanilla notes
• Vanilla extract: Pure extract makes all the difference here
• Salt: A tiny pinch that magically enhances all the other flavors

Instructions

Preheat and prepare your dish:

Heat your oven to 325°F (160°C) and butter a 2-quart baking dish or six individual ramekins

Gently heat the dairy:

Combine milk and cream in a saucepan, warming until just steaming but never boiling

Whisk the base:

Beat eggs with sugar, vanilla, and salt until the mixture turns pale and smooth

Temper like a pro:

Slowly pour hot milk into the eggs while whisking constantly to prevent scrambling

Strain for perfection:

Pour everything through a fine sieve to catch any cooked bits

Set up the water bath:

Place your dish in a roasting pan and fill halfway with hot water

Bake until gently set:

Cook for 40 to 45 minutes until the center wobbles like gelatin

Finish with flair:

Sprinkle sugar on top and torch or broil for a caramelized crust

Save

Last winter, I served this at a dinner party and watched my friend close her eyes after the first bite, savoring each spoonful. Sometimes the simplest desserts are the ones that linger in memory long after the plates are cleared.

Making It Your Own

Ive learned that infusing the milk with a split vanilla bean or lemon zest takes this from delicious to unforgettable. Just let it steep in the warm milk for ten minutes before combining with the eggs.

Serving Suggestions

Fresh berries are the classic accompaniment, but I also love it with a dusting of cinnamon. The slight spice plays beautifully against the creamy vanilla.

Storage and Timing

This pudding is best enjoyed fresh from the oven or chilled later the same day. The texture continues to set as it cools, so plan your timing accordingly.

• You can refrigerate leftovers for up to 2 days, though the texture will become denser
• Bring chilled pudding to room temperature for 20 minutes before serving
• Never add the caramelized sugar topping until just before serving

Save

Theres something profoundly satisfying about a dessert that requires so little effort but delivers such comfort. I hope this becomes one of your go-to recipes for the days you need something sweet but simple.

Recipe FAQs

→ Can I make this pudding without heavy cream?

Yes, for a lighter version you can use all milk and skip the cream. The pudding will still be delicious, though slightly less rich in texture.

→ How do I achieve the caramelized top?

After baking, sprinkle 2 tbsp of granulated sugar on top and either use a kitchen torch to caramelize or place under the broiler for a golden finish. Watch carefully as it can burn quickly.

→ Can this pudding be made ahead?

Yes, it's best enjoyed the day it's made but can be refrigerated for up to 2 days. Serve chilled or reheat gently before serving.

→ What's the best way to prevent curdling?

Gradually pour the hot milk mixture into the egg mixture while whisking constantly. This gradual temperature change helps prevent curdling and ensures a smooth texture.

→ Can I add flavor variations?

For extra flavor, infuse the milk with a split vanilla bean or a strip of lemon zest before combining with the eggs. You can also serve with fresh berries or a dusting of cinnamon.