Sugar and a splash of water are cooked to amber and poured into the baking dish first, tilted to coat the bottom. That caramel becomes the syrup the pudding is served in.
Four cups of warm milk are whisked into eggs, sugar, vanilla, nutmeg and salt, strained over the caramel and baked in a hot-water bath at 325°F until the edges are set and the centre jiggles slightly.
Caramel, Custard, Bath, Chill
Four phases, most of the time spent waiting.
Stage 1 of 4
Caramel
Steps 1–2 of 7
Sugar cooked to amber and poured into the dish.
- Dish in a roasting panHeat oven to 325°F. Place an 8-inch round baking dish inside a larger roasting pan.
- Caramel pouredCook 3/4 cup sugar with the water in a saucepan until amber. Carefully pour the caramel into the baking dish and tilt to coat the bottom.
Stage 2 of 4
Custard
Steps 3–4 of 7
Warm milk whisked into eggs, sugar, vanilla and nutmeg.
- Milk warmedWarm the milk until steaming but not boiling.
- Custard whiskedWhisk the eggs, 1/2 cup sugar, vanilla, nutmeg and salt. Gradually whisk in the warm milk.
Stage 3 of 4
Water-bath bake
Steps 5–6 of 7
Strained over the caramel and baked gently to 160°F.
- Strained into a water bathStrain the custard over the caramel. Pour hot water into the roasting pan to come halfway up the sides of the baking dish.
- Baked to 160°FBake 50 to 55 minutes until the edges are set, the centre jiggles slightly and the custard reaches 160°F.
Stage 4 of 4
Chill
Steps 7–7 of 7
At least 4 hours before serving.
- Chilled and servedCool, then refrigerate at least 4 hours. Serve chilled, spooning the amber caramel syrup from the dish over each portion.
How to Make It
Dish in a roasting pan
Heat oven to 325°F. Place an 8-inch round baking dish inside a larger roasting pan.
Caramel poured
Cook 3/4 cup sugar with the water in a saucepan until amber. Carefully pour the caramel into the baking dish and tilt to coat the bottom.
Milk warmed
Warm the milk until steaming but not boiling.
Custard whisked
Whisk the eggs, 1/2 cup sugar, vanilla, nutmeg and salt. Gradually whisk in the warm milk.
Strained into a water bath
Strain the custard over the caramel. Pour hot water into the roasting pan to come halfway up the sides of the baking dish.
Baked to 160°F
Bake 50 to 55 minutes until the edges are set, the centre jiggles slightly and the custard reaches 160°F.
Chilled and served
Cool, then refrigerate at least 4 hours. Serve chilled, spooning the amber caramel syrup from the dish over each portion.
Why This Recipe Works
- A water bath keeps the heat gentle so the custard sets smooth, without bubbles.
- Warming the milk first shortens the bake and helps the custard set evenly.
- Straining removes any strands of egg for a silky texture.
- Chilling for four hours lets the caramel loosen into syrup under the custard.
Ingredient Notes
- Granulated sugar for caramel
- Three-quarters of a cup with 2 tbsp water, cooked to amber.
- Whole milk
- Four cups, warmed until steaming.
- Ground nutmeg
- A quarter teaspoon, which gives the speckled top.
Success Tips
- Swirl the caramel pan rather than stirring so the sugar does not crystallise.
- Add the warm milk slowly while whisking so the eggs do not cook.
- Pour the hot water into the roasting pan once it is on the oven rack to avoid spills.
Serving Ideas
Spoon portions into small dishes and pour the loosened caramel syrup over each.
Storage and Reheating
Refrigerate
Keep covered in the refrigerator and serve cold.
Frequently Asked Questions
Is there rice in this pudding?
No. It is a smooth custard of milk, eggs and sugar.
What are the dark specks on top?
Ground nutmeg from the custard.
