Description
This classic baked milk pudding offers a creamy, rich texture balanced with a hint of lemon zest and vanilla. The buttery flour base is combined with milk and gently thickened on the stovetop before being baked to achieve a golden, caramelized top. Perfect as a comforting dessert, it’s easy to prepare and delivers nostalgic, old-fashioned flavors.
Ingredients
Scale
Wet Ingredients
- 480g whole milk
- 45g caster sugar
- 1 tsp vanilla extract
- 1 tsp lemon zest
- 40g butter
Dry Ingredients
- 30g plain wheat flour
- 6g cornstarch
Instructions
- Prepare Milk Mixture: In a large bowl, combine the whole milk, cornstarch, caster sugar, vanilla extract, and lemon zest. Stir until the cornstarch and sugar are fully dissolved to ensure a smooth pudding base.
- Melt Butter and Cook Flour: In a medium saucepan, melt the butter over medium heat. Once melted, add the plain wheat flour and whisk continuously for about 2 minutes. This step cooks the flour, removing its raw taste and forming a roux that will thicken the pudding.
- Combine Milk Mix with Roux: Gradually pour the milk mixture into the saucepan with the roux, while whisking constantly. This prevents lumps and encourages the mixture to become fully homogeneous.
- Cook the Pudding on Stovetop: Increase the heat to medium-high and continue whisking the mixture until it thickens significantly and becomes smooth, forming a custard-like consistency. This may take several minutes.
- Transfer and Bake: Pour the thickened mixture into an oven-safe dish, spreading it evenly. Bake in a preheated oven at 200°C (392°F) for 20 to 25 minutes until the top is golden brown and slightly caramelized.
- Cool and Serve: Remove the dish from the oven and allow the pudding to cool for about 10 minutes. This resting time helps it set further, improving texture and flavor. Serve warm or at room temperature.
Notes
- For a richer flavor, use full-fat milk or substitute part of the milk with cream.
- If you prefer a smoother texture, strain the milk mixture before cooking.
- Add a dusting of cinnamon or nutmeg on top before baking for additional warmth and aroma.
- This pudding can be served with fresh fruit, a drizzle of honey, or a sprinkle of toasted nuts for extra texture.
- Store leftovers in the refrigerator and consume within 2 days for best freshness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Keywords: baked milk pudding, custard dessert, lemon zest pudding, vanilla pudding, comfort dessert
