3-Ingredient Baked Milk Pudding That Disappears Before You Can Even Sit Down
Some recipes are so good they barely make it to the table. This creamy, golden-topped baked milk pudding is exactly that kind of dish. With just three simple ingredients and almost no effort, you end up with a silky, custardy dessert that gets scraped clean every single time. No fancy equipment, no complicated steps — just pure, comforting sweetness that feels like a warm hug in every spoonful.
Whether you’re making it for a family gathering, a potluck, or simply a quiet night at home when you need something sweet and satisfying, this pudding delivers. The tops turn beautifully golden in the oven, and a light dusting of cinnamon gives it that irresistible finishing touch. Here’s everything you need to know to make it yourself.
Ingredients
- 1 can (14 oz) sweetened condensed milk
- 2 cans full-fat whole milk (use the empty condensed milk can as your measure — fill it twice)
- 3 large eggs
- Ground cinnamon, for dusting (optional but highly recommended)
Method
- Preheat your oven to 350°F (175°C). Lightly grease your baking dishes or foil trays with a little butter or cooking spray.
- In a large mixing bowl, whisk together the sweetened condensed milk, whole milk, and eggs until everything is completely smooth and well combined. Take your time here — a smooth batter means a silky pudding.
- Pour the mixture evenly into your prepared baking dishes. The foil loaf trays shown here work perfectly and make cleanup a breeze.
- Dust the tops generously with ground cinnamon for that warm, spiced aroma and a beautiful finish.
- Place the dishes into a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the pudding dishes. This water bath, or bain-marie, is what gives the pudding its wonderfully creamy, even texture.
- Bake for 45 to 55 minutes, or until the tops are set and lightly golden around the edges. The center should still have a very slight wobble when you gently shake the pan.
- Carefully remove the dishes from the water bath and allow them to cool to room temperature. For the best texture, refrigerate for at least 2 hours before serving — though good luck keeping anyone away from them that long.
Tips for the Perfect Pudding
Always use full-fat whole milk for the richest, creamiest result. Low-fat milk can cause the pudding to be a little watery and less satisfying. If you want an extra-smooth texture, strain the egg and milk mixture through a fine mesh sieve before pouring it into the baking dishes.
The water bath is non-negotiable. It prevents the eggs from scrambling or the pudding from cracking, keeping everything velvety and smooth from edge to center.
How to Serve It
This pudding is delicious served cold straight from the fridge, but it’s equally wonderful slightly warm. You can enjoy it plain or add a drizzle of caramel sauce over the top for an extra indulgent touch. A fresh sprinkle of cinnamon right before serving keeps the aroma bright and inviting.
Store any leftovers covered in the refrigerator for up to three days — although, if experience is anything to go by, there won’t be any leftovers to worry about.
