Custard Pudding
Equipment
- 1 Saucepan
- 1 Whisk
- 4 ramekins
- 1 Baking dish
- 1 Mixing bowl
- 1 Fine mesh strainer
Ingredients
- 500 ml whole milk
- 4 tablespoon granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 teaspoon nutmeg optional
Instructions
- Preheat the oven to 160°C (320°F).
- Heat the milk in a saucepan over medium heat until it is hot but not boiling.
- In a mixing bowl, whisk together the sugar, eggs, vanilla extract, and salt until well combined.
- Gradually pour the hot milk into the egg mixture, whisking constantly to prevent the eggs from curdling.
- Strain the mixture through a fine mesh strainer into a clean bowl to remove any solid bits.
- Divide the custard mixture evenly into four ramekins.
- Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins.
- Bake in the preheated oven for 30 minutes or until the custard is set but still slightly jiggly in the center.
- Remove the ramekins from the baking dish and allow them to cool to room temperature.
- Chill in the refrigerator for at least 2 hours before serving.
Notes
For a richer flavor, consider using a mix of cream and milk instead of just milk. If you prefer a sweeter custard, you can increase the sugar slightly. Be careful not to overbake, as the custard will set more as it cools. Adding a sprinkle of nutmeg on top before baking can enhance the aroma and flavor.
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