Creamy Oven Baked Milk Pudding

### Instructions:

#### **Step 1: Preheat Your Oven**
Start by preheating your oven to **325°F (160°C)**. This will ensure that the pudding bakes evenly and sets to the perfect creamy consistency.

#### **Step 2: Prepare the Milk Mixture**
In a medium saucepan, add the **whole milk** and **sugar**. Heat over medium heat, stirring occasionally, until the sugar dissolves and the milk is just about to simmer. Be sure not to let it boil. Once the milk is heated, remove it from the heat and set aside to cool slightly.

#### **Step 3: Whisk the Eggs**
While the milk is cooling, crack the **eggs** into a large bowl. Add the **vanilla extract** (if using), **salt**, and **ground cinnamon** (if desired). Whisk until the eggs are well combined and slightly frothy.

#### **Step 4: Temper the Eggs**
To prevent the eggs from scrambling when added to the hot milk, you need to temper them. Gradually add a small amount of the hot milk mixture to the eggs, whisking constantly. This warms up the eggs slowly without cooking them. Continue adding the milk a little at a time, whisking until everything is combined.

#### **Step 5: Add Cornstarch**
Once the egg and milk mixture is combined, stir in the **cornstarch**. This will help the pudding set into a creamy, custard-like texture once baked. Make sure the cornstarch is fully dissolved to avoid any lumps.

#### **Step 6: Pour the Mixture into a Baking Dish**
Lightly grease a small baking dish (about 9×5 inches or a similar size) with butter or cooking spray. Pour the egg and milk mixture into the prepared dish, spreading it out evenly.

#### **Step 7: Bake the Pudding**
Place the baking dish in the preheated oven and bake for **45-50 minutes**, or until the pudding is set. You’ll know it’s ready when the edges are golden brown and the center is firm but still slightly wobbly. It’s important not to overbake the pudding, as it should remain soft and creamy in the middle.

#### **Step 8: Cool and Serve**
Once baked, remove the pudding from the oven and let it cool for about 10-15 minutes. You can enjoy this pudding warm, at room temperature, or chilled—whatever suits your preference.

If you want to add a little extra flair, top the pudding with some **whipped cream**, **fresh berries**, or a drizzle of **caramel sauce** for added flavor and texture. For a more indulgent twist, sprinkle some **chocolate shavings** or **cinnamon** on top.

### Why This Pudding Works So Well

**Milk**: The foundation of this pudding, milk is rich in calcium and protein, which are essential for bone health and muscle function. Whole milk contributes to the richness and creaminess of the pudding, but you can opt for plant-based alternatives if you prefer a dairy-free version.

**Eggs**: Eggs act as a binding agent in this recipe, providing structure and creating the smooth, custard-like texture that makes this pudding so delicious. They also add a good source of protein and essential vitamins such as vitamin B12 and vitamin D.

**Sugar**: The sugar is what gives this dessert its sweet flavor, balancing the natural richness of the milk and eggs. You can reduce the sugar to make a lighter dessert or substitute with a healthier sweetener like **honey** or **maple syrup**.

**Cornstarch**: This ingredient is key to achieving the desired thick and creamy texture. It helps the pudding set as it cools, giving it that smooth, velvety mouthfeel.

**Vanilla and Spices**: Adding **vanilla extract** brings depth and sweetness to the pudding, while spices like **cinnamon** and **nutmeg** can add warmth and complexity to the flavor. These optional ingredients elevate the dish, but even without them, the pudding remains delightful.

### Tips for Perfect Creamy Milk Pudding:

1. **Tempering the eggs** is essential to prevent curdling, so make sure you gradually add the hot milk to the eggs while whisking.
2. If you want a **smoother texture**, you can strain the pudding mixture before pouring it into the baking dish to remove any potential lumps.
3. **Don’t overbake** the pudding! It should be soft and set with a slight jiggle in the center. Overbaking can lead to a rubbery texture.
4. If you prefer a **sugar-free version**, use an alternative sweetener like **stevia**, **erythritol**, or **monk fruit**. Just make sure to adjust the quantities according to the sweetener you use.
5. **Make it ahead**: This pudding can be made in advance and stored in the fridge for up to 2 days. It actually tastes even better the next day as the flavors have more time to develop!

### Customization Ideas:

– **Chocolate Lovers**: Add some **cocoa powder** or **chocolate chips** to the pudding mixture for a decadent twist.
– **Fruit Infusion**: For a fruity variation, you can mix in **mashed bananas**, **berries**, or **citrus zest** into the pudding for extra flavor.
– **Nutty Topping**: Add **crushed almonds** or **walnuts** on top for a bit of crunch.
– **Caramelized Touch**: Sprinkle the top of the pudding with a little **sugar** and use a kitchen torch to caramelize it, creating a beautiful and tasty crispy top.

### Final Thoughts

**Creamy Oven Baked Milk Pudding** is a timeless dessert that’s not only easy to make but incredibly satisfying. Its smooth, custard-like texture combined with the subtle sweetness makes it the perfect treat for any occasion. Whether you enjoy it warm or cold, with a sprinkle of cinnamon or a dollop of whipped cream, this pudding is sure to become a family favorite.

So next time you’re in the mood for a dessert that’s simple yet indulgent, try your hand at this creamy milk pudding—you won’t regret it!