Baked Custard Pudding Recipe

INGREDIENTS:4 cups whole milk6 large eggs1 cup granulated sugar2 teaspoons vanilla extract¼ teaspoon saltGround nutmeg or cinnamon (for topping)👩‍🍳 INSTRUCTIONS:Preheat the Oven Set your oven to 325°F (160°C). Prepare a large glass or ceramic baking dish and a larger pan for the water bath.Whisk the Custard Base In a large mixing bowl, whisk together the eggs, sugar, vanilla extract, and salt until smooth and well combined. You want the mixture to be light and slightly frothy.Heat the Milk In a saucepan, gently heat the milk over medium heat until it’s just about to boil. Remove from heat before it reaches a rolling boil.Temper the Eggs Slowly pour the hot milk into the egg mixture, whisking constantly to prevent the eggs from curdling. This step is crucial for a smooth custard.Strain the Mixture For an ultra-smooth texture, strain the custard through a fine-mesh sieve into your baking dish. This removes any cooked egg bits or foam.Add Spice Sprinkle a light dusting of ground nutmeg or cinnamon over the top of the custard. This adds a warm, aromatic finish.Prepare the Water Bath Place the baking dish inside the larger pan. Fill the outer pan with hot water until it reaches halfway up the sides of the custard dish. This gentle baking method prevents cracking and ensures even cooking.Bake the Custard Carefully transfer the pan to the oven. Bake for 45–60 minutes, or until the custard is set and a knife inserted in the center comes out clean. The top should be lightly golden and speckled.Cool and Chill Remove the custard from the water bath and let it cool to room temperature. Refrigerate for at least 2 hours before serving, though it can also be enjoyed warm.Serve Scoop into bowls or slice into squares. Garnish with a pinch of extra nutmeg or cinnamon if desired.🍽️ Serving Suggestions:Serve with fresh berries or a drizzle of honeyPair with shortbread cookies or a crisp biscuitEnjoy with a cup of chai or coffee for a cozy treat