Classic Baked Milk Pudding

My grandmother had this heavy white baking dish she only brought out for special occasions, and I remember watching her make baked milk pudding during one particularly grey November afternoon. The house would fill with this warm vanilla scent that made everything feel safe and cozy, even as rain drummed against the windows. She taught me that the best custard needs patience, not fancy techniques. Years later, I found myself recreating that same comforting aroma in my tiny apartment kitchen.

I made this for a dinner party last winter when everyone was feeling a bit worn down from the holiday chaos. There was something magical about serving six individual ramekins, each person breaking through that caramelized sugar crust like it was a personal present. My friend Sarah actually went quiet for a full minute after her first bite, which is basically the highest compliment she can pay to food.

Ingredients

• 4 cups whole milk: I tried making this once with low-fat milk and the texture was just sad, so do yourself a favor and use the full-fat version for that luxurious mouthfeel
• 1/2 cup heavy cream: This is what gives the pudding its rich, velvety finish without making it too heavy
• 3 large eggs: Room temperature eggs incorporate better with the hot milk mixture, preventing any weird cooked bits
• 3/4 cup granulated sugar: This amount strikes that perfect balance where you taste sweetness but not an overwhelming sugar rush
• 2 tsp vanilla extract: Good vanilla is absolutely worth the investment here since its the star flavor that carries the whole dessert
• Pinch of salt: Dont skip this, it magically makes the vanilla pop and prevents the pudding from tasting flat
• 2 tbsp granulated sugar: For that golden caramelized top that adds the most delightful crackle against the soft custard

Instructions

Getting your oven ready:

Preheat to 325°F (160°C) and butter your baking dish thoroughly, getting into all the corners so nothing sticks

Warming the dairy:

Combine milk and cream in a medium saucepan, heating gently until you see steam rising but absolutely no bubbles

Whisking your base:

In a large bowl, beat eggs, sugar, vanilla, and salt until the mixture turns pale and slightly thickened

Tempering like a pro:

Slowly stream the hot milk into the eggs while whisking furiously, which prevents those scrambled egg bits we all want to avoid

Straining for perfection:

Pour everything through a fine sieve into a large measuring cup or jug to catch any accidental cooked egg pieces

The water bath magic:

Divide custard among ramekins or pour into one large dish, then place in a roasting pan filled halfway with hot water

Baking to perfection:

Cook for 40 to 45 minutes until the center wobbles slightly like gelatin when you gently shake the pan

The golden finish:

Let it cool slightly, then sprinkle sugar on top and torch or broil until you get that gorgeous caramelized crust

Save

My three-year-old nephew tried this for the first time and immediately declared it cloud food, which might be the most accurate description anyone has ever given. Watching his face light up at that first spoonful made me realize some recipes are worth keeping alive, generation after generation.

Getting That Perfect Texture

The difference between a good baked pudding and a great one comes down to gentle heat and patience. Rushing the dairy heating or cranking up the oven temperature will give you a textured, slightly grainy result instead of that dreamy silkiness.

Flavor Twists to Try

Sometimes I steep a cinnamon stick or cardamom pod in the milk while it heats, which adds this beautiful warmth that feels like a hug in dessert form. A strip of lemon zest works beautifully too, especially in summer when you want something a bit brighter.

Make-Ahead Wisdom

This pudding actually develops deeper flavor after resting overnight in the refrigerator, though you lose that warm-from-the-oven comfort. The texture firms up nicely too, making it easier to unmold if youre serving it to guests.

• Cover individual ramekins tightly with plastic wrap to prevent a skin from forming
• Let chilled pudding sit at room temperature for 20 minutes before serving for the best texture
• Add the caramelized sugar topping right before serving, never in advance

Save

Theres something profoundly satisfying about turning humble ingredients into something that feels like a proper occasion. This pudding reminds me that the best desserts dont need to be complicated, just made with care and shared with people you love.

Recipe Q&A

→ Can I make this pudding without heavy cream?

Yes, you can substitute with all milk for a lighter version. The texture will be slightly less rich but still delicious. Just ensure you maintain the same total liquid volume.

→ How do I achieve the caramelized top?

Sprinkle 2 tbsp sugar on top after baking, then use a kitchen torch or broiler to caramelize until golden brown. 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 warm or chilled, both ways are delicious.

→ What's the best way to prevent curdling?

Gradually pour the hot milk mixture into the egg mixture while whisking constantly. This tempers the eggs and prevents them from scrambling.

→ Can I use different flavorings?

Yes, try infusing the milk with a split vanilla bean, lemon zest, or even a cinnamon stick for different flavor profiles.