Classic Baked Milk Pudding (Print)

Silky baked milk dish with vanilla aroma and golden caramelized top, ideal for a cozy, elegant 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

# 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 large roasting pan and fill pan halfway with hot water.
07 - Bake for 40–45 minutes until pudding is set but still 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 Advice:

01 -
  • The texture impossibly smooth like eating a cloud
  • Uses ingredients you already have in your fridge
  • Makes your entire house smell like a French bakery
02 -
  • Never skip the straining step those tiny egg bits ruin the smooth texture
  • The water bath should be hot not cold when you pour it in
  • Overbaking creates a rubbery texture remove while still slightly wobbly
03 -
  • Place a kitchen towel under the ramekins in the water bath to prevent them from sliding
  • The center should jiggle like gelatin not liquid when done

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