Custard Pudding

Gazakitchen-custard pudding


  • 2 cups of milk
  • 1/2 cup of sugar
  • 4 egg yolks
  • 2 teaspoons of vanilla extract
  • Pinch of salt


  1. Preheat the oven to 325°F (165°C).
  2. In a medium saucepan, heat the milk over medium heat until just hot, but not boiling.
  3. In a separate bowl, whisk together the sugar, egg yolks, vanilla extract, and salt until well combined.
  4. Gradually pour the hot milk into the egg mixture, whisking constantly to prevent the eggs from curdling.
  5. Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon.
  6. Remove the custard from the heat and pour it through a fine mesh strainer to remove any lumps or egg bits.
  7. Pour the custard into a baking dish or ramekins.
  8. Place the baking dish or ramekins in a larger baking pan and fill the larger pan with enough hot water to come halfway up the sides of the dish or ramekins.
  9. Bake for 30-35 minutes, or until the custard is set but still slightly jiggly in the center.
  10. Remove the custard from the oven and allow it to cool to room temperature.
  11. Chill the custard in the refrigerator for at least 1 hour before serving.

Enjoy your creamy and delicious custard!

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