Quick Description
This Fluffy Baked Milk Pudding is a classic, creamy dessert made from simple pantry staples — milk, eggs, sugar, and flour — yet it transforms into a light, soufflé-like delight in the oven. It separates naturally into layers: a silky custard base, a creamy middle, and a golden, airy top. Perfect for cozy evenings, family gatherings, or an elegant dessert after dinner.
Servings & Timing
- Servings: 6–8
- Prep Time: 15 minutes
- Bake Time: 45–50 minutes
- Cooling Time: 15 minutes
- Total Time: ~1 hour 15 minutes
Ingredients List
Base Ingredients
- 4 large eggs, separated
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- 1 stick (½ cup) unsalted butter, melted and slightly cooled
- ¾ cup all-purpose flour
- 2 cups warm milk (whole milk preferred)
- Pinch of salt
Optional Flavor Variations
- ½ tsp lemon zest for a fresh twist
- 2 tbsp cocoa powder for a chocolate version
- ¼ tsp almond extract for a nutty flavor
Instructions
Step 1: Prepare the Oven and Baking Dish
- Preheat your oven to 325°F (160°C).
- Grease a 9×9-inch glass baking dish (or similar-sized ceramic pan) with butter or cooking spray.
Step 2: Separate and Whip the Eggs
- Separate the egg whites and yolks into two large mixing bowls.
- Beat the egg yolks with sugar until pale and creamy (about 2–3 minutes using a hand mixer).
- Mix in melted butter and vanilla extract until well combined.
Step 3: Incorporate Dry Ingredients
- Add flour and salt to the yolk mixture, mixing until smooth.
- Gradually pour in warm milk while whisking continuously to avoid lumps. The batter will be thin — that’s normal.
Step 4: Whip the Egg Whites
- Beat the egg whites on high speed until stiff peaks form (the peaks should hold their shape but not look dry).
- Gently fold the whipped egg whites into the milk batter using a spatula.
- Don’t overmix — it’s okay if some white streaks remain. This helps create the pudding’s layered texture during baking.
Step 5: Bake the Pudding
- Pour the batter into the prepared baking dish.
- Bake on the middle rack for 45–50 minutes, or until the top is golden and set but the center still jiggles slightly.
- Allow it to rest for at least 15 minutes before serving — it will deflate slightly as it cools, forming its signature custard-like texture.
Additional Notes
- Layer Magic: The pudding naturally separates into three layers while baking — a dense custard base, creamy middle, and fluffy top.
- Serving Temperature: Delicious both warm and chilled. The flavor deepens after refrigeration.
- Sweetness Control: Reduce sugar to ½ cup for a less sweet version or add 1 tbsp honey for richer flavor.
Dietary Info
- Vegetarian
- Gluten-Free Option: Use 1:1 gluten-free flour blend or cornstarch instead of flour.
- High-Protein Option: Substitute ½ cup of milk with unsweetened protein milk (Fairlife or similar).
Recipe Variations & Serving Suggestions
- Chocolate Version – Add 2 tbsp cocoa powder to the yolk mixture and top with shaved chocolate.
- Coconut Milk Pudding – Replace half the milk with coconut milk for a tropical flavor.
- Caramelized Top – Sprinkle 1 tbsp sugar on top before baking for a brûlée-style crust.
- Cinnamon Vanilla – Add ½ tsp cinnamon and 1 tsp vanilla for a cozy aroma.
- Berry Bliss – Serve with a drizzle of raspberry sauce or a handful of fresh berries on top.
Storage & Make-Ahead
- Refrigeration: Store covered in the fridge for up to 3 days.
- Freezing: Not recommended, as it affects the texture.
- Reheating: Warm individual servings in the microwave for 20–25 seconds.
FAQs
Q: Why did my pudding deflate after baking?
That’s completely normal! The top layer puffs up like a soufflé in the oven and settles into a creamy custard texture as it cools.
Q: Can I use skim milk or plant-based milk?
Yes, but full-fat milk provides the richest texture. Almond or oat milk can be substituted, though it will be slightly less creamy.
Q: Can I make this ahead of time?
Absolutely! This pudding tastes even better the next day after chilling — the layers become more defined.
Optional Personal Story
“This baked milk pudding reminds me of the simple, cozy desserts my grandmother used to make. She’d whisk together milk, eggs, and sugar, and we’d wait eagerly by the oven as it puffed up. The aroma of vanilla and warm milk filling the kitchen always meant comfort was on the way. Now, I make it for my own family as a reminder that the simplest recipes often bring the most joy.”
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