Quick Description
This soft, golden-topped baked pudding is creamy, light, and melts in your mouth. A classic comfort dessert made with simple kitchen staples — milk, eggs, and sugar — baked to perfection for a caramelized flavor and silky texture.
Servings & Timing
- Serves: 6–8
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Chill Time: 1 hour (optional)
- Total Time: 1 hour 50 minutes
- Calories: ~190 kcal per serving
Ingredients List
| Ingredient | Quantity | Notes |
|---|---|---|
| Whole milk | 4 cups | Can use low-fat or almond milk |
| Cornstarch | 3 tbsp | For thickening |
| Granulated sugar | ½ cup | Adjust to taste |
| Eggs | 2 large | Gives rich texture |
| Vanilla extract | 1 tsp | Optional, for aroma |
| Butter | 1 tbsp | Adds silkiness |
| Ground cinnamon | 1 tsp | For dusting top |
Instructions
Step 1 – Prepare the Mixture
In a saucepan, whisk together milk, sugar, and cornstarch until smooth.
Place over medium heat and stir constantly until it starts to thicken slightly.
Step 2 – Temper the Eggs
In a separate bowl, beat the eggs lightly.
Slowly add a few spoonfuls of warm milk mixture to the eggs while whisking (to avoid scrambling).
Then pour the egg mixture back into the pot.
Step 3 – Cook Until Creamy
Continue cooking for 3–4 minutes until the pudding thickens to a creamy consistency.
Add butter and vanilla extract, stir until smooth.
Step 4 – Bake
Pour the mixture into a baking dish or small ramekins.
Dust the top evenly with cinnamon.
Bake in a preheated oven at 350°F (175°C) for 30–35 minutes, until the top is lightly golden.
Step 5 – Cool & Serve
Let the pudding cool at room temperature, then chill for 1 hour before serving.
Serve warm or cold — both ways are delicious!
Additional Notes
- For a protein boost, replace part of the milk with vanilla protein shake.
- For a richer flavor, use evaporated milk.
- Sprinkle crushed nuts or shredded coconut on top for texture.
Ingredient Details & Substitutions
| Ingredient | Substitute | Note |
|---|---|---|
| Cornstarch | Rice flour | Traditional Turkish touch |
| Sugar | Honey or erythritol | For low-sugar option |
| Whole milk | Almond, oat, or protein milk | Adjust sweetness |
| Butter | Coconut oil | For dairy-free version |
Recipe Variations & Serving Suggestions
- Protein Custard: Add 1 scoop vanilla whey protein.
- Coffee Twist: Mix 1 tsp instant coffee into milk.
- Caramel Top: Sprinkle sugar and torch it for crème-brûlée effect.
- Chilled Dessert Cups: Serve with berries or a drizzle of honey.
Storage & Make-Ahead
- Fridge: Store up to 4 days covered.
- Freezer: Not recommended (texture may change).
- Reheat: Microwave 20–30 seconds for a warm pudding treat.
Nutrition (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 190 kcal |
| Protein | 8 g |
| Carbs | 24 g |
| Fat | 6 g |
| Sugar | 17 g |
Dietary Info
✅ Vegetarian ✅ Gluten-Free ✅ Refined-Sugar-Optional ✅ Protein-Adaptable
Final Thoughts
This baked milk pudding is the perfect blend of simplicity and comfort. Smooth, slightly sweet, and kissed with cinnamon — it’s a nostalgic dessert that pairs beautifully with tea or coffee and satisfies every creamy craving.
