Creamy Baked Vanilla Custard (Milk Pudding)
Ingredients
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4 cups whole milk
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3 large eggs
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½ cup sugar
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2 tbsp cornstarch
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2 tbsp butter
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1½ tsp vanilla extract
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¼ tsp salt
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½ tsp ground nutmeg or cinnamon (for topping)
Instructions
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Preheat oven to 170°C / 340°F. Lightly grease a baking dish.
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In a bowl, whisk eggs, sugar, cornstarch, and salt until smooth.
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Heat milk on medium until warm (not boiling).
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Slowly pour warm milk into the egg mixture while whisking.
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Stir in butter and vanilla.
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Pour mixture into the baking dish.
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Sprinkle nutmeg or cinnamon on top.
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Place dish in a water bath (dish inside a larger pan with hot water halfway up).
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Bake 40–45 minutes until edges are set and center jiggles slightly.
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Cool for 20 minutes — it will firm up more as it rests.
Q & A
Q: Is this the same as custard or pudding?
A: It’s a baked custard-style pudding — creamy like pudding, but set like custard.
Q: Can I make it without eggs?
A: Eggs are essential for this texture. Egg-free versions need gelatin or agar.
Q: Why use a water bath?
A: It prevents curdling and keeps the custard silky smooth.
Q: Can I use low-fat milk?
A: Yes, but whole milk gives the creamiest result.
Q: How do I know it’s done?
A: The center should wobble gently, not be liquid.
Q: Can I chill it?
A: Yes! Chill 2–3 hours for a firmer, sliceable texture.
Q: How long does it last?
A: 3 days refrigerated, covered.