Baked Pudding
A basic baked egg and milk custard with a delicate texture, cooked in a water bath.
Ingredients
eggs
1 lb (about 8)
sugar
8 oz
salt
0.08 oz (1/2 tsp)
vanilla extract
0.5 oz
milk
2 lb 8 oz (2.5 pints)
Instructions
1
Step 1
Place the eggs, sugar, salt, and vanilla extract in a mixing bowl and combine until fully blended, but do not whip.
2
Step 2
Heat the milk in a double boiler or in a saucepan over low heat until it is just about to simmer.
3
Step 3
Slowly pour the milk into the egg mixture, stirring constantly.
4
Step 4
Skim off all foam from the surface of the liquid.
5
Step 5
Place the baking dish in a shallow roasting pan.
6
Step 6
Carefully pour the pudding mixture into the baking dish. If any bubbles form during this step, skim them off.
7
Step 7
Place the roasting pan on an oven rack. Pour enough hot water into the roasting pan so that the water level is roughly the same height as the pudding mixture.
8
Step 8
Bake at 325°F (165°C) until set, about 45 minutes.
9
Step 9
Carefully remove the pudding and let it cool. Cover and store in the refrigerator.
