Classic Baked Milk Pudding (Print View)
Silky comforting dessert with vanilla aroma and golden caramelized top. Perfect for cozy evenings or refined 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
05 - 2 tablespoons granulated sugar (for caramelized top)
→ Flavorings
06 - 2 teaspoons vanilla extract
07 - Pinch of salt
# How to Make:
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 steaming, not boiling.
03 - In a large mixing bowl, whisk together eggs, sugar, vanilla extract, and salt until smooth and pale.
04 - Gradually pour hot milk mixture into egg mixture while whisking constantly to prevent curdling.
05 - Strain mixture through a fine sieve into a large jug to remove any cooked egg bits.
06 - Pour custard into prepared dish or ramekins. Place in a large roasting pan and fill halfway with hot water.
07 - Bake for 40 to 45 minutes until set but slightly wobbly in the center.
08 - Remove from oven and cool slightly. Sprinkle sugar on top and caramelize with kitchen torch or under broiler for golden finish.
09 - Serve warm or chilled.
# Expert Suggestions:
01 -
- The texture is impossibly smooth, somewhere between a custard and a soufflé
- It uses basic pantry ingredients you probably already have
- The burnt sugar top creates the most satisfying crackle with every spoonful
02 -
- The water bath is not optional if you want that restaurant quality texture
- Room temperature eggs incorporate more smoothly than cold ones straight from the fridge
- This pudding tastes even better if you let it rest for an hour before serving
03 -
- Butter your baking dish thoroughly even if you think you do not need to
- Hot tap water works fine for the water bath if you do not want to boil water separately
- A shallow dish bakes faster than individual ramekins so adjust your time accordingly