Creamy Milk and Egg Pudding: Silkier Than Egg Tarts, Easier to Make

Why This Creamy Milk and Egg Pudding Is My New Go-To Dessert

Let’s be real—who hasn’t stared at a half-open carton of heavy cream in the fridge, wondering what to do with it before it goes bad? I’ve been there, and let me tell you: this creamy milk and egg pudding is the answer. It’s silkier than egg tarts, way less fussy, and uses up that leftover cream like a champ. No fancy skills needed, just a few basic ingredients and 30 minutes of your time. Trust me, once you try it, you’ll be making it on repeat.

What You’ll Need (Ingredients)

First things first—gather your stuff. You don’t need anything crazy here, just pantry staples and that leftover heavy cream. Here’s the lowdown:

• 100g milk (I use whole milk for extra creaminess, but skim works too if that’s what you have)
• 120g heavy cream (the star of the show—this is what makes it so rich)
• 10g sugar (adjust if you like it sweeter, but 10g is perfect for a subtle sweetness)
• 15g condensed milk (adds that extra milky depth—don’t skip this!)
• 10g cake flour (yes, cake flour! It keeps the pudding smooth, no lumps)

Step-by-Step: How to Make Creamy Milk and Egg Pudding

Okay, let’s get cooking. This is so straightforward, even my little cousin could do it (and she once burned toast). Follow these steps, and you’ll have perfect pudding every time.

1. Prep Your Ingredients

First, grab all your ingredients and lay them out on the counter. No one wants to be rummaging for sugar mid-mix—trust me, I’ve done that, and it’s not fun. Make sure your eggs are at room temperature too; they mix better that way.

2. Measure Everything Out

Precision matters here, especially with the flour. Grab your kitchen scale (or measuring cups, if that’s all you have) and get those numbers right. 10g of sugar might seem small, but wait till you taste the condensed milk—together, they’re magic.

3. Mix Heavy Cream and Milk

Pour the heavy cream and milk into a medium bowl. Give them a quick stir with a whisk—nothing fancy, just enough to combine. Smell that? That’s the scent of dessert heaven.

4. Add the Eggs

Crack the eggs into the cream-milk mixture. Now, whisk gently—don’t go crazy, or you’ll get bubbles (which can make the pudding lumpy). Just stir until the eggs are fully mixed in.

5. Stir in Condensed Milk

Add the condensed milk and whisk again. This is where the pudding gets its signature milky flavor. If you love extra sweetness, you can add a tiny bit more, but I promise 15g is enough.

6. Add the Sugar

Sprinkle in the sugar and keep whisking until it dissolves completely. No gritty sugar allowed here—we want smooth, silky pudding!

7. Sift and Mix in Cake Flour

Here’s the secret to no lumps: sift the cake flour into the mixture. Then, stir slowly with a spatula (not a whisk—we don’t want bubbles) until it’s fully incorporated. If you skip sifting, you’ll end up with little flour clumps, and no one wants that.

8. Sift into Baking Ramekins

Now, grab a fine-mesh sieve and pour the pudding mixture through it into your ramekins. This step is non-negotiable—it gets rid of any tiny lumps or egg bits, making the pudding super smooth. Trust me, it’s worth the extra 30 seconds.

9. Use 3.5-Inch Ramekins (2 of Them)

I use two 3.5-inch ramekins for this recipe. They’re the perfect size—enough for a small, indulgent serving without overdoing it. If you only have bigger ramekins, that’s okay, but you might need to adjust the baking time.

10. Bake at 200°C (392°F) for 20 Minutes

Preheat your oven to 200°C (392°F) first—don’t skip preheating! Pop the ramekins on a baking tray (to catch any spills) and bake for 20 minutes. Keep an eye on them—you want the top to be golden and the center to jiggle a little (it will set as it cools).

11. Let It Cool (and Admire the “Beauty Spot”)

Take the pudding out of the oven and let it cool to room temperature. Then, pop it in the fridge for at least 2 hours (or overnight—even better!). Look at that little golden “beauty spot” on top—so pretty, right?

The Final Result: Silky, Creamy Perfection

Okay, let’s cut into this bad boy. The texture is insane—silkier than any egg tart I’ve ever had, and so creamy it melts in your mouth. The milky flavor is just right, not too sweet, and that hint of condensed milk adds a cozy, nostalgic vibe.

Whether you eat it cold from the fridge or slightly warm (my favorite), this pudding is a winner. It’s great for a quick dessert, a midday snack, or even a fancy treat for guests. And the best part? It uses up that leftover heavy cream so you don’t have to throw it away.

See how smooth that is? No lumps, no weird texture—just pure, creamy goodness. I’ve made this a dozen times now, and every time, my family asks for seconds. It’s that good.

So next time you have leftover heavy cream, don’t panic—make this pudding. It’s easy, delicious, and way better than any store-bought dessert. Trust me, your taste buds will thank you.