Creamy Custard Pudding Recipe

If you’ve ever craved a dessert that feels like a warm hug from your childhood yet looks elegant enough for a dinner party, this Creamy Custard Pudding Recipe is exactly what you need. Silky smooth, with a luscious caramel swirl and a hint of vanilla, each spoonful melts in your mouth and delivers a perfect balance of sweetness and creaminess. Whether you’re a seasoned baker or a curious beginner, this recipe transforms simple ingredients into a dreamy treat that’s sure to impress and comfort at the same time.

Ingredients You’ll Need

Gathering ingredients for this dessert is refreshing in its simplicity. Each component plays a key role in achieving that velvety texture and rich flavor that make this pudding unforgettable— from the fresh vanilla bean to the carefully caramelized sugar. Let’s break down exactly what you need to create this cozy delight.

• ½ cup (100g) of sugar: This is the base for your caramel, key for that beautiful amber hue and deep flavor.
• 1 ½ tablespoon (22g) of water: Helps dissolve the sugar evenly when making caramel without burning.
• 2 tablespoons (30g) of hot water: Used to safely thin out the caramel right after cooking so it pours smoothly.
• 4 egg yolks (65g): The secret to that silky, rich custard body that feels indulgent yet delicate.
• ⅓ cup (67g) of sugar: Sweetens the custard itself without overpowering the creamy notes.
• 1 cup (237g) of milk: Adds body and balances the richness from the cream.
• 1 cup (237g) of heavy cream: Elevates the texture, making the custard luxuriously smooth and creamy.
• ½ vanilla bean: Scraping fresh seeds infuses the pudding with a floral and comforting fragrance that bottles of extract just can’t match.

How to Make Creamy Custard Pudding Recipe

Step 1: Prepare Your Oven and Containers

Start by preheating your oven to 300℉ (150℃). Prepare your glass jars or ramekins, as these will cradle your custards during baking and give you that perfectly set final texture. Having everything ready ensures a smooth workflow as you move along.

Step 2: Make the Caramel

In a small deep saucepan, combine the sugar and 1 ½ tablespoons of water over medium-low heat. Stir just a few times or gently shake the pan to help the sugar melt evenly. Watch carefully as it slowly transforms into a dark amber caramel; timing is critical because residual heat will continue cooking it even after you turn off the stove. Once ready, quickly and carefully stir in 2 tablespoons of hot water to loosen the caramel, then pour about two tablespoons into each jar, swirling it around the sides to coat the inside evenly. This step gives your pudding a wonderful caramel base that adds texture and depth to every bite.

Step 3: Warm the Milk and Cream with Vanilla

In a medium saucepan, combine the milk and heavy cream. Slice the vanilla bean lengthwise and scrape out those tiny aromatic seeds, adding both the seeds and the pod to your milk mixture. Warm this gently to around 140℉ (60℃) to allow the vanilla to infuse without scalding the dairy. This fragrant warming is where your pudding starts to develop its soul.

Step 4: Prepare the Egg Mixture

While your milk mixture is warming, place the egg yolks and ⅓ cup sugar in a large bowl. Lightly beat them just enough to combine thoroughly; you want to keep the yolks airy but not frothy. This blend forms the custard’s base, lending richness and sweetness.

Step 5: Temper the Eggs with Warm Milk

Slowly pour the warm milk mixture into the egg yolks, stirring constantly to prevent the yolks from cooking too soon. This careful gradual mixing keeps the custard silky without lumps, ensuring a smooth texture after baking.

Step 6: Strain and Remove the Vanilla Pods

Pass the custard mixture through a fine strainer to catch any curdled egg bits or vanilla pod pieces. This step guarantees your custard sets perfectly smooth, enhancing the elegant mouthfeel you’re aiming for.

Step 7: Remove Air Bubbles

Skim off any bubbles that appear on the surface of your custard mix. Air bubbles can cause holes or cracks in your pudding’s surface, so catching them now ensures the creamiest texture and the prettiest top.

Step 8: Pour into Prepared Jars

Carefully ladle the custard mixture into the caramel-coated jars, ensuring you don’t disturb the caramel layer too much. The layers will blend beautifully during baking, giving you that iconic pudding look and taste.

Step 9: Prepare a Water Bath and Bake

Place your jars in a large, tall baking pan. Pour hot water into the pan around the jars to come up about 1.5 inches (4cm). This water bath, or bain-marie, gently cooks the custard evenly and prevents cracking. Cover the pan tightly with foil and bake for 20 to 25 minutes. You want the center to be set but still jiggle gently when shaken—wobbly, but definitely not liquidy.

Step 10: Cool and Chill

Once baked, remove the jars carefully from the water bath and place them on a wire rack to cool for about 30 minutes. Then, transfer them to the refrigerator to chill for at least 2 hours or overnight. This chilling period allows the flavors to meld and the custard to firm to that perfect creamy consistency.

How to Serve Creamy Custard Pudding Recipe

Garnishes

A simple dusting of powdered sugar or a few fresh berries can elevate your pudding elegantly. You can also add a small dollop of whipped cream or a sprig of mint for a pop of color and freshness, enhancing both presentation and flavor without overpowering the smooth custard.

Side Dishes

This pudding pairs beautifully with light accompaniments such as a crisp fruit salad, shortbread cookies, or a cup of freshly brewed coffee. The contrasting textures and flavors create a balanced dessert experience that feels indulgent yet refreshing.

Creative Ways to Present

For a fun twist, serve the pudding in mini mason jars adorned with twine bows or atop decorative plates sprinkled with crushed pistachios or toasted coconut. Layering with fresh fruit compote or a drizzle of homemade caramel sauce also adds delightful complexity and visual appeal.

Make Ahead and Storage

Storing Leftovers

Leftover pudding should be kept covered in the refrigerator and consumed within 3 days for the best taste and texture. Because custard is delicate, make sure it’s sealed well to prevent it from absorbing other fridge odors.

Freezing

While freezing custard pudding is possible, it can alter the creamy texture, often resulting in a grainy finish after thawing. If you must freeze it, use airtight containers and consume within one month. Thaw slowly in the fridge overnight before serving.

Reheating

To enjoy the pudding warm, gently reheat it in a microwave-safe dish for short 10-second bursts, stirring between intervals—though it’s most beloved chilled. Avoid overheating, which can cause separation or curdling.

FAQs

Can I use vanilla extract instead of fresh vanilla beans?

Yes, you can substitute about one teaspoon of vanilla extract if fresh vanilla beans aren’t available. The flavor will be slightly different but still delicious and aromatic.

Is it necessary to bake the custard in a water bath?

Using a water bath helps cook the custard gently and evenly, preventing it from curdling and ensuring a smooth, creamy texture. It’s highly recommended for achieving perfect results.

Can I prepare the custard mixture ahead of time?

Absolutely! You can mix and strain the custard base up to a day in advance and keep it refrigerated. Just give it a gentle stir before pouring over the caramel and baking.

Why does the caramel sometimes harden after pouring it into jars?

Caramel can start to harden as it cools, creating a firmer layer on the bottom. This contrast in textures is classic and adds a delightful bite to the soft custard. To keep it smooth, pour it quickly while warm and swirl the jars immediately.

What’s the best way to check if the pudding is done?

The custard is ready when it jiggles gently but holds its shape—think of a softly wobbling gelatin. If it’s still liquid in the center, it needs more time to bake.

Final Thoughts

There’s something truly special about making this Creamy Custard Pudding Recipe at home—it’s a comforting, satisfying treat that feels like a little celebration every time you serve it. With simple ingredients and a straightforward method, you can create a dessert that’s rich, elegant, and utterly delicious. Trust me, once you try it, this pudding will become a beloved staple in your recipe collection. Enjoy every luscious bite!

Creamy Custard Pudding Recipe

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This Creamy Custard Pudding recipe delivers a smooth, velvety dessert featuring a rich caramel sauce and infused with warm vanilla bean flavor. Baked gently in a water bath, these custards achieve a perfect delicate texture that is both luscious and comforting, ideal for an elegant dessert or a special treat.

• Author: Paula
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 2 hours 35 minutes
• Yield: 5 servings
• Category: Dessert
• Method: Baking
• Cuisine: Western
• Diet: Vegetarian

Ingredients

Caramel

• ½ cup (100g) of sugar
• 1 ½ tablespoon (22g) of water
• 2 tablespoons (30g) of hot water

Custard

• 4 pcs (65g) of egg yolk
• ⅓ cup (67g) of sugar
• 1 cup (237g) of milk
• 1 cup (237g) of heavy cream
• ½ vanilla bean

Instructions

1. Preheat Oven and Prepare Jars: Preheat your oven to 300℉ (150℃) and prepare glass jars or ramekins for baking the custard.
2. Make the Caramel: In a small deep saucepan, combine ½ cup sugar and 1 ½ tablespoons water over medium-low heat. Stir occasionally or gently shake the pan until the mixture melts and turns a dark caramel color. Remove from heat promptly to avoid overcooking.
3. Add Hot Water to Caramel: Carefully pour 2 tablespoons of hot water into the caramel while stirring. Immediately pour about 2 tablespoons of this caramel into each jar, tilting the jars to coat the insides evenly.
4. Prepare the Milk Mixture: In a medium saucepan, combine 1 cup milk and 1 cup heavy cream. Slice open the ½ vanilla bean, scrape out the seeds and add both seeds and pod to the milk mixture. Heat gently to about 140℉ (60℃).
5. Mix Egg Yolks and Sugar: While the milk heats, lightly beat 4 egg yolks and ⅓ cup sugar in a large bowl until combined.
6. Combine Milk and Egg Mixture: Gradually pour the warm milk mixture into the egg yolks and sugar while whisking gently to temper the eggs.
7. Strain the Custard: Strain the combined mixture through a fine mesh strainer to remove any solids and discard the vanilla pod. Skim off bubbles from the surface of the custard.
8. Fill Jars: Pour the prepared custard mixture evenly into the caramel-lined jars or ramekins.
9. Prepare Water Bath: Place jars in a deep baking pan. Carefully pour hot water into the pan around the jars until it reaches about 1.5 inches (4 cm) up the sides of the jars.
10. Bake Covered: Cover the baking pan tightly with aluminum foil and bake for 20 to 25 minutes. Check doneness by gently jiggling the jars; the custard should be set around the edges and slightly wobbly in the center but not liquid.
11. Cool and Chill: Remove jars from the water bath and place on a wire rack. Let cool for 30 minutes at room temperature, then refrigerate for at least 2 hours or overnight until fully chilled and set.

Notes

• Be cautious when making caramel as it can burn quickly; remove from heat as soon as it reaches a deep amber color.
• Use a water bath to ensure gentle, even heating for creamy, smooth custard texture.
• Skimming bubbles from the custard surface helps achieve a silky smooth finish.
• Chilling the custard overnight improves flavor and texture.
• You can substitute vanilla bean with 1 teaspoon of high-quality vanilla extract if unavailable.