Classic Baked Milk Pudding (Printable)

Silky baked milk dessert featuring vanilla and a caramelized golden finish, ideal for any occasion.

# 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 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 40–45 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 Suggestions:

01 -
  • The texture is impossibly silky, like eating a cloud that has been gently dusted with caramel
  • It uses ingredients you already have in your fridge, no special trips to the store needed
  • The water bath technique sounds fancy but is actually foolproof once you try it
02 -
  • The water bath is nonnegotiable, it is the secret between a silky pudding and a curdled disappointment
  • Overbaking is the enemy, remove from the oven while the center still has a gentle wobble
  • The pudding continues cooking as it cools, so trusting that slightly jiggly center is essential
03 -
  • Buttering your dish with a pastry brush ensures every corner is coated, preventing any sticking heartbreak
  • Room temperature ingredients blend more easily, taking your eggs out of the fridge 30 minutes early makes a difference

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