Old-Fashioned Creamy Baked Custard Pudding

This old-fashioned baked custard pudding is wonderfully creamy, soft, fluffy, and rich with a beautiful golden-brown top. Every bite melts in your mouth! Made with simple pantry ingredients, eggs, milk, vanilla, and a hint of cinnamon, this comforting dessert is perfect for family gatherings, holidays, or whenever you crave a homemade treat.

The recipe below recreates the dessert shown in the picture as a crustless baked custard.

Preparation Time: 15 minutes
Baking Time: 40–50 minutes
Cooling Time: 30 minutes
Total Time: Approximately 1 hour 35 minutes
Servings: 9
Difficulty: Easy

Ingredients

For the creamy custard

• 4 large eggs, room temperature

• 2 cups whole milk

• 1 cup heavy cream

• ½ cup granulated sugar

• ¼ cup sweetened condensed milk

• 2 tablespoons cornstarch

• 2 teaspoons pure vanilla extract

• ¼ teaspoon salt

• ½ teaspoon ground cinnamon

• 1 tablespoon melted butter

• 1 teaspoon finely grated orange zest (optional)

For the golden topping

• 2 tablespoons granulated sugar

• ½ teaspoon ground cinnamon

• 1 tablespoon melted butter

For serving

• ½ cup whipped cream

• A light dusting of cinnamon

• Fresh orange slices (optional)

Instructions

Step 1: Prepare the baking dish

Preheat your oven to 350°F (175°C). Lightly grease an 8-inch square baking dish or a similar-sized casserole dish with butter.

Step 2: Mix the dry ingredients

In a small bowl, combine cornstarch, sugar, cinnamon, and salt. Whisk until evenly mixed and free of lumps.

Step 3: Prepare the custard mixture

In a large mixing bowl, whisk the eggs gently. Add whole milk, heavy cream, condensed milk, vanilla extract, and melted butter.

Mix until everything is combined. Avoid whipping too much air into the mixture.

Step 4: Combine everything

Gradually whisk the dry ingredients into the wet mixture until smooth.

If you prefer an extra-smooth custard, strain the mixture through a fine-mesh sieve.

Step 5: Fill the baking dish

Pour the custard mixture into the prepared baking dish. Gently tap the dish against the counter to release large air bubbles.

Step 6: Prepare the golden topping

Mix the remaining sugar and cinnamon. Brush the surface lightly with melted butter and sprinkle the cinnamon-sugar mixture evenly over the top.

Step 7: Bake

Place the baking dish inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches approximately halfway up the sides of the baking dish.

Bake for 40–50 minutes, or until the edges are set and the center has a slight jiggle.

The center should reach approximately 160°F (71°C) for an egg custard.

Step 8: Cool

Remove the baking dish carefully from the water bath. Allow it to cool for 30 minutes, then refrigerate for at least 2 hours for a firmer, sliceable texture.

Step 9: Add whipped cream

Cut into squares and serve with a generous dollop of whipped cream and a sprinkle of cinnamon.

Enjoy your creamy, golden, homemade custard pudding!

Nutrition Information

Estimated per serving, based on 9 servings without optional whipped cream.

Nutrition values are approximate and depend on the milk, cream, condensed milk, and portion size.

Nut Information & Allergy Guide

This recipe is naturally made without nuts.

Allergen information:

• Contains dairy (milk, cream, butter).

• Contains eggs.

• May contain traces of nuts depending on packaged ingredient manufacturing.

Nut-free substitutions:

• Use regular dairy milk instead of almond milk.

• Check whipped cream and vanilla labels for cross-contact warnings.

• Use a verified nut-free brand of condensed milk and other packaged ingredients.

Tips for Perfect Baked Custard

1. Use room-temperature eggs for easier mixing.

2. Avoid overmixing to prevent excess air bubbles.

3. Strain the custard before baking for a smoother texture.

4. Always use a water bath to help prevent curdling.

5. Do not overbake; the center should still jiggle slightly.

6. Refrigerate before slicing for neat, beautiful squares.

7. Add whipped cream just before serving.

Storage Instructions

• Refrigerator: Store covered for up to 3–4 days.

• Freezer: Freezing is not recommended because custard can become watery or grainy after thawing.

• Make ahead: Prepare the custard a day in advance and add whipped cream when serving.

• Serving: Enjoy chilled or slightly cool. Keep custard refrigerated when not serving.

Frequently Asked Questions (Q&A)

Q1: What is baked custard pudding?

Baked custard pudding is a traditional dessert made with eggs, milk, cream, sugar, and vanilla. It is baked until set, creating a soft, creamy texture.

Q2: Why is my custard watery?

It may be underbaked or contain too much liquid. Bake until the edges are set and the center has only a slight jiggle.

Q3: Can I make this recipe without heavy cream?

Yes! Replace heavy cream with additional whole milk. The result will be slightly lighter and less rich.

Q4: Can I use evaporated milk instead of whole milk?

Yes. Evaporated milk works well and gives the custard a richer, creamier flavor.

Q5: Can I skip condensed milk?

Absolutely. Replace it with approximately 2–3 tablespoons of additional sugar, adjusting to taste.

Q6: Why should I use a water bath?

A water bath distributes heat gently and helps prevent the eggs from cooking too quickly, resulting in a softer custard.

Q7: Can I make this dessert without cornstarch?

Yes, although the custard will be more delicate and may not hold its shape as firmly when sliced.

Q8: How do I know when the custard is done?

The edges should look set, while the center should have a gentle wobble. Avoid waiting until the entire surface becomes firm.

Q9: Can I make this recipe sugar-free?

Yes. Use a suitable granulated sugar substitute and sugar-free condensed milk. The final texture and flavor may vary.

Q10: Can I add orange flavor?

Definitely! Add fresh orange zest or a small amount of orange extract for a refreshing citrus flavor.

Q11: Can I add raisins or coconut?

Yes! Add ¼ cup raisins or shredded coconut before baking for extra texture and flavor.

Q12: Can I serve it warm?

Yes, but it will be softer and less firm. For clean slices, allow it to cool and refrigerate first.

Q13: Is this recipe gluten-free?

Yes, provided the cornstarch, vanilla, and other packaged ingredients are certified or verified gluten-free.

Q14: Can I make individual custard cups?

Yes! Divide the mixture among ramekins and bake in a water bath. Start checking after approximately 25–30 minutes.

Q15: Can I freeze leftover custard?

Freezing is not recommended because thawed custard may lose its smooth, creamy consistency.

Serving Inspiration

Final Tip: The secret to beautiful baked custard is gentle baking and patience while chilling. The golden top, creamy center, and fluffy whipped cream make this a wonderful old-fashioned comfort dessert! 🍮❤️