Classic Baked Milk Pudding (Printable)
Silky comforting dessert with vanilla aroma and caramelized top, perfect for cozy evenings or meal finish.
# 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
# Directions:
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/ramekins in a large roasting pan and fill the pan halfway with hot water to create a water bath.
07 - Bake for 40-45 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 -
- It turns humble everyday ingredients into something that feels like a French pâtisserie treat
- The water bath technique creates the silkiest texture youve ever experienced
02 -
- Never let your milk boil or the proteins will seize up, creating a grainy texture
- The water bath is non-negotiable for that restaurant-quality silkiness
03 -
- Room temperature eggs incorporate more smoothly into the hot milk
- A shallow baking dish cooks faster and more evenly than a deep one