Baked Milk Pudding
This gluten-free Baked Milk Pudding is yummy, not too sweet but soft and smooth. Your kids at home will definitely enjoy this dessert when served.
Ingredients
- 2 egg yolks - about 43g
- 50 g caster sugar
- 1/2 tsp vanilla extract - optional
- 500 g fresh milk
- 50 g cornstarch
- 1 cheddar cheese slice - optional
- 1 beaten egg yolk - for glazing
Instructions
- In a pot add egg yolks, sugar and vanilla extract, stir well. Then fresh milk and stir mixture well again and strain.
- Return milk mixture to the pot, add cornstarch and stir well to smooth.
- Heat the milk mixture at medium low and drop in the cheese slice and stir until melted. Then turn to low heat, continuously stir batter for about 2 minutes (to avoid burnt at the bottom) to thicken and look like thick cooked custard and off heat.
- Pour hot custard mixture into a 5 inch mould (grease oil ), then cover with cling wrap and flatten with a spatula. Remove cling wrap. **or use a small baking dish or individual small mould to make this dessert.
- Leave mould to cool completely and cover with cling wrap, place it inside the refrigerator to chill overnight to make sure it fully solidifies.
- Gently remove pudding from mould and brush with beaten egg yolk on top. Then place it inside the toaster oven under grill at 200 degrees C for about 12-15 minutes or the top starting to turn golden brown. You may slice the pudding into pieces, apply egg wash and bake if you wish.
- Serve pudding warm or chill it in the refrigerator until it is ready to serve. Enjoy! (Personally, I prefer to serve it chilled)
Notes
This milk pudding can be served right after chilled without baking
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