Creamy Baked Milk Pudding (Vanilla Flan-Style Custard)
Introduction:
This dessert is a timeless classic known in many cultures. Whether it’s called Muhallebi, Flan, or Baked Milk Pudding, its rich and creamy texture paired with a golden-baked top and dusting of cinnamon makes it irresistible. Served chilled, it’s perfect for family dinners, festive tables, or as a light finish to a hearty meal.
Ingredients:
- 1 liter (4 cups) full-fat milk
- 1 cup granulated sugar
- 1/2 cup cornstarch
- 2 tablespoons all-purpose flour
- 1 tablespoon unsalted butter
- 1 tablespoon vanilla extract or 1 packet vanilla sugar
- 2 large eggs
- 1/4 teaspoon salt
- Ground cinnamon or nutmeg (for topping)
Instructions:
1. Prepare the Custard Base:
- In a large pot, mix the milk, sugar, cornstarch, flour, and salt.
- Place over medium heat and stir continuously with a whisk.
- Once the mixture starts thickening (about 10–12 minutes), reduce the heat to low.
- In a small bowl, beat the eggs and temper them with a bit of the hot mixture (to avoid scrambling), then add them back to the pot slowly while whisking.
- Cook for another 2–3 minutes.
- Remove from heat and stir in butter and vanilla.
2. Baking:
- Preheat your oven to 180°C (350°F).
- Pour the mixture into a large heatproof baking dish (glass or ceramic).
- Sprinkle a generous amount of ground cinnamon or nutmeg on top.
- Bake uncovered for about 30–35 minutes or until the top is golden and set (a slight jiggle is okay).
- Let it cool at room temperature, then refrigerate for at least 2–4 hours before serving.
Methods & Tips:
- Texture tip: For extra silky pudding, strain the mixture before pouring into the baking dish.
- Flavor variation: You can infuse the milk with a cinnamon stick or lemon zest while heating.
- Presentation: Serve in individual ramekins or in one large dish like in the image.
Health Benefits:
- High in calcium – thanks to the milk content.
- Protein boost – from the milk and eggs.
- Low fat option: Can be made with low-fat milk and less sugar if desired.
- Gluten-free adaptation: Just skip the flour and use only cornstarch.
Serving & Storage:
- Serve chilled.
- Keeps well in the refrigerator for up to 4–5 days.
- Can be topped with fresh fruit, caramel sauce, or a drizzle of honey.
Lovers of This Dessert Say:
“It melts in the mouth and feels like a warm hug from grandma!”
“Simple ingredients, but the flavor is heavenly!”
“The cinnamon top adds a nostalgic touch — tastes like childhood!”
Nutrition (Per Serving – approx. 1/8th of dish):
- Calories: ~220
- Protein: 6g
- Carbs: 28g
- Fat: 8g
- Calcium: 25% DV
Conclusion:
This creamy baked milk pudding is comfort in a dish. With just a handful of pantry staples, you can create a dessert that delights both young and old. Whether you’re serving it as a midweek treat or showcasing it at a dinner party, it’s sure to win hearts.