Classic Baked Milk Pudding (Printable)

Silky baked milk pudding with vanilla aroma and golden caramelized 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

# How To Make It:

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 or ramekins in a large roasting pan and fill the pan halfway with hot water to create a water bath.
07 - Bake for 40 to 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 -
  • The texture impossibly smooth with a gentle wobble that means you did everything right
  • Only seven ingredients that are probably already in your fridge right now
  • That golden caramelized top creates the most satisfying crackle with every spoonful
02 -
  • The water bath is not optional—it prevents the eggs from cooking too fast and turning into a sweet omelet
  • Tempering the eggs slowly is the difference between silky custard and disappointment
  • Your pudding will continue to set as it cools so remove it while the center still jiggles
03 -
  • Set your baking dish on a folded kitchen towel in the water bath to prevent hot spots
  • If you don't have a torch, the broiler works in about 2 minutes but watch it like a hawk
  • Leftovers reheat beautifully at 50% power in 30-second intervals

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