Baked Milk Pudding (烤牛奶布丁) is a delicate and creamy Chinese dessert that’s loved for its smooth texture and mild, sweet flavor. Made with just a few simple ingredients like milk, eggs, sugar, and a touch of vanilla, this pudding is gently baked to create a soft, custardy consistency. It has a rich, velvety mouthfeel and is often enjoyed as a comforting treat after meals or served at special occasions. The slow-baking method gives the pudding a slight caramelized top, making it both visually appealing and irresistibly delicious.
Ingredients:
- 2 cups whole milk
- 1/4 cup sugar (adjust to taste)
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp cornstarch (optional, for extra smoothness)
- A pinch of salt
- Hot water (for the water bath)
Directions:
- Prepare the Milk Mixture:
- In a medium saucepan, combine the whole milk and sugar over medium heat. Stir occasionally until the sugar is fully dissolved and the milk is heated through. You don’t need to bring it to a boil; just warm it up.
- Whisk the Eggs:
- In a separate bowl, beat the eggs with a pinch of salt until they are well combined and slightly frothy.
- Gradually pour in a small amount of the warm milk mixture into the eggs while whisking constantly. This process is called tempering and helps prevent the eggs from curdling.
- Once the egg mixture is warmed up, slowly whisk in the rest of the milk.
- Strain the Mixture:
- For a smoother texture, strain the egg and milk mixture through a fine sieve into a clean bowl. This step helps remove any bits of cooked egg, ensuring a silky smooth pudding.
- Prepare the Baking Dish:
- Preheat your oven to 320°F (160°C).
- Lightly grease individual ramekins or a small baking dish with butter or cooking spray. This will help the pudding come out easily after baking.
- Fill the Ramekins:
- Pour the milk mixture evenly into the prepared ramekins, filling them about 3/4 full.
- Set Up the Water Bath:
- Place the filled ramekins into a larger baking pan. Pour hot water into the pan, ensuring the water reaches halfway up the sides of the ramekins. This water bath (bain-marie) helps the pudding bake evenly and gently.
- Bake the Pudding:
- Carefully place the pan with ramekins into the preheated oven. Bake for 30-40 minutes, or until the pudding is set but still slightly wobbly in the center. To check for doneness, you can insert a toothpick or knife into the center of the pudding — it should come out clean when ready.
- Cool and Serve:
- Once baked, remove the ramekins from the water bath and let them cool to room temperature. Then refrigerate the puddings for at least 1-2 hours to fully set.
- Serve chilled, garnished with a light dusting of powdered sugar or a few fresh berries if desired.
This Baked Milk Pudding (烤牛奶布丁) is a simple, elegant dessert that’s perfect for any occasion. Its silky texture, rich flavor, and subtle sweetness make it a favorite among all ages. Enjoy this comforting treat as a perfect finish to any meal!
