Classic Baked Milk Pudding (Print Version)

Silky vanilla pudding with golden caramelized top, made from simple ingredients for comforting finish.

# 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:

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 hot milk mixture into egg mixture, 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 baking dish or ramekins. Place in a large roasting pan and fill pan halfway with hot water.
07 - Bake for 40 to 45 minutes, until pudding is set but still slightly wobbly in the center.
08 - Remove from oven and cool slightly. Optionally sprinkle sugar on top and caramelize with kitchen torch or under broiler. Serve warm or chilled.

# Expert Tips:

01 -
  • It transforms the most basic pantry ingredients into something that tastes like it came from a fancy patisserie
  • The texture is impossibly silky, somewhere between a custard and a soufflé that makes you want to close your eyes with every spoonful
  • Its one of those desserts that actually gets better after a night in the fridge, if you can resist eating it all warm from the oven
02 -
  • Water baths feel fussy but theyre absolutely essential for that silky texture, so dont skip this step or youll end up with a rubbery disappointment
  • Straining the mixture before baking catches any bits of cooked egg and ensures your final pudding is smooth as glass
  • The custard continues cooking as it cools, so removing it while still slightly jiggly in the center is actually correct
03 -
  • Put a kitchen towel in the bottom of your water bath pan to prevent the ramekins from sliding around while moving them in and out of the oven
  • The best way to check doneness is gently shaking the pan, the center should jiggle like set gelatin while the edges are firm

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