Baked Cheese Custard Pudding Recipe
A Creamy, Dreamy Delight Straight from My Kitchen
There’s something incredibly comforting about custard. It’s smooth, creamy, and just the right balance of sweet and rich.
This Baked Cheese Custard Pudding is a recipe I hold close to my heart.
Inspired by my love for classic custard puddings and the irresistible creaminess of cheesecake, this dish is the perfect fusion of both.
With its delicate texture and lightly caramelized top, it’s a dessert that never fails to impress.
Let’s get baking!
Tools You’ll Need
| Tool | Purpose | Where to Buy |
|---|---|---|
| Mixing Bowls | For combining ingredients | Kitchen stores, online |
| Whisk | Ensures smooth, lump-free batter | Supermarkets, online |
| 14cm Cake Mold | Holds the pudding while baking | Baking supply stores, Amazon |
| Measuring Cups & Scale | Ensures precise ingredient amounts | Kitchenware shops, online |
| Sieve | Helps in achieving a silky texture | Home goods stores, online |
| Oven | Bakes the custard pudding | Home appliance stores |
Prep Time
- Total Time: 3 hours 30 minutes (including chilling time)
- Active Prep: 15 minutes
- Baking Time: 20 minutes
- Chilling Time: 3 hours
Ingredients
| Ingredient | Measurement |
|---|---|
| Cream Cheese | 50g |
| Sugar | 50g |
| Egg Yolks | 2 |
| Corn Starch | 40g |
| Milk | 400ml |
| Cooking Oil | As needed |
| Additional Egg Yolk (for glaze) | 1 |
Instructions
Step 1: Prep the Ingredients
- Preheat your oven to 180°C (356°F).
- Lightly grease the 14cm cake mold with a bit of cooking oil.
Step 2: Mix the Batter
- In a mixing bowl, whisk together the cream cheese and sugar until smooth.
- Add the two egg yolks and mix well.
- Sift in the corn starch and gradually pour in the milk, stirring constantly to avoid lumps.
- Strain the mixture through a sieve to ensure a silky texture.
Step 3: Bake the Pudding
- Pour the mixture into the greased cake mold.
- Bake in the preheated oven at 180°C (356°F) for 20 minutes.
- Once the pudding is set, brush the surface with the extra egg yolk for a glossy finish.
Step 4: Chill & Serve
- Allow the pudding to cool at room temperature before refrigerating it for at least 3 hours.
- Once chilled, slice and serve!
Food Storage
- Refrigeration: Store in an airtight container for up to 3 days.
- Freezing: Not recommended as it may alter the texture.
- Reheating: Enjoy cold or warm it slightly in a microwave for a softer texture.
Pro Tips
- For extra creaminess: Use full-fat milk or substitute a portion with heavy cream.
- To enhance flavor: Add a dash of vanilla extract or a hint of cinnamon.
- Want a caramelized top? Sprinkle sugar before baking for a light brûlée effect.
- For a firmer texture: Add an extra egg yolk to the batter.
Nutrition Facts
| Nutrient | Per Serving (1 Slice) |
|---|---|
| Calories | 220 kcal |
| Protein | 6g |
| Carbohydrates | 28g |
| Sugars | 16g |
| Fat | 10g |
| Saturated Fat | 5g |
| Calcium | 120mg |
FAQs
1. Can I make this pudding without an oven?
Yes! You can steam it for about 25-30 minutes instead of baking.
2. Can I substitute the corn starch?
Yes, you can use potato starch or flour, but the texture may slightly differ.
3. How can I make it sweeter?
Increase the sugar to 70g or drizzle with honey before serving.
4. What’s the best way to serve it?
Enjoy it as is, or top with whipped cream, fresh berries, or caramel sauce.
5. Can I make this ahead of time?
Absolutely! It’s best when chilled, so making it a day in advance is ideal.
Final Thoughts
There you have it – your very own Baked Cheese Custard Pudding!
Whether you’re making it for a cozy night in or impressing guests, this dessert is a guaranteed winner.
Its luscious texture, subtle sweetness, and creamy richness make every bite pure bliss.
Try it out, and don’t forget to share your experience. Happy baking!
