Description

This creamy baked milk custard pudding is a rich, silky dessert made with simple pantry ingredients. It has a smooth, melt-in-your-mouth texture with a lightly caramelized golden surface. Perfect for family gatherings, holiday desserts, dinner parties, and special occasions, this easy custard recipe delivers restaurant-quality results with minimal effort.

The pudding is made with milk, eggs, sugar, and vanilla, creating a luxurious dessert that can be served warm or chilled. Its delicate flavor pairs beautifully with fresh fruit, whipped cream, cinnamon, or caramel sauce.

Ingredients

• 4 cups whole milk (1 liter)
• 4 large eggs
• ½ cup granulated sugar
• 3 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter
• ¼ teaspoon salt
• Ground cinnamon or nutmeg for topping

Equipment

• Mixing bowl
• Whisk
• Saucepan
• Baking dish
• Oven
• Measuring cups and spoons

Instructions

Step 1: Prepare the Custard Base

1. Pour the milk into a saucepan.
2. Add sugar, cornstarch, and salt.
3. Whisk thoroughly until smooth.
4. Heat over medium-low heat, stirring continuously.

Step 2: Add the Eggs

1. In a separate bowl, beat the eggs.
2. Slowly add a small amount of the warm milk mixture into the eggs while whisking.
3. Gradually combine the tempered eggs with the remaining milk mixture.

Step 3: Flavor the Custard

1. Add vanilla extract.
2. Stir in butter until completely melted.
3. Continue stirring until the mixture slightly thickens.

Step 4: Bake

1. Preheat oven to 325°F (160°C).
2. Pour mixture into a greased baking dish.
3. Sprinkle cinnamon or nutmeg on top.
4. Place the baking dish inside a larger pan filled with hot water (water bath method).
5. Bake for 45–55 minutes.

Step 5: Cool and Serve

1. Remove from oven.
2. Let cool to room temperature.
3. Refrigerate for at least 2 hours.
4. Serve chilled or slightly warm.

Nutrition Information (Approximate Per Serving)

• Calories: 220
• Protein: 8g
• Carbohydrates: 24g
• Fat: 10g
• Sugar: 20g
• Calcium: 18% DV

Frequently Asked Questions (FAQs)

Why is my custard watery?

A watery custard usually results from undercooking or using insufficient eggs. Bake until the center is just set.

Can I make this custard without cornstarch?

Yes. Increase the number of eggs by one or two for additional thickening.

How long does custard pudding last?

Stored in an airtight container, it remains fresh for 3–4 days in the refrigerator.

Can I freeze custard pudding?

Freezing is not recommended because it may become grainy after thawing.

What milk works best?

Whole milk creates the richest texture, but evaporated milk or half-and-half can also be used.

Can I add flavors?

Absolutely. Popular options include:

• Vanilla bean
• Lemon zest
• Orange zest
• Coffee extract
• Coconut extract
• Cinnamon

Pro Tips for the Perfect Custard

• Use room-temperature eggs.
• Avoid high heat when cooking the milk mixture.
• Always use a water bath for even baking.
• Chill before serving for the smoothest texture.
• Strain the custard mixture for an ultra-silky finish.