Baked Milk Custard Wedges with a Golden Top
From the MolalaCook kitchen · 烘焙手記
Baked Milk Custard Wedges with a Golden Top
金黃烤牛奶
This sliceable milk pudding is cooked on the stove, chilled until firm and brushed with egg yolk before baking.
▶ Watch the recipe
Before you begin
One slice of cheese rounds out the milky flavour. Blot away any beads of moisture before brushing the chilled wedges so the yolk coats them more evenly.
Method 做法
Cook the milk pudding
Combine the milk, sugar, two yolks, cornstarch and cheese in a pan. Stir over low heat, reaching into the corners, until the cheese dissolves and the mixture turns thick and smooth.
See this stage at 0:56 →
Chill until sliceable
Transfer to a lightly oiled mould, level the surface and press food wrap directly against it. Refrigerate for about three hours, until firm enough to lift out and cut.
Glaze and bake
Invert to release, cut into wedges and set on a lined tray. Brush the tops with a little beaten egg yolk. Bake on the middle rack at 200°C (392°F) for about 20 minutes, until golden in patches.
See this stage at 2:45 →
Watch & bake along
Baked Milk Custard Wedges with a Golden Top
✦How do I keep the custard from catching?+
Tools for this recipe
10" Non-Stick Rectangular Baking Pan
Use as a compact oven tray; arrange pieces in batches if more space is needed.
Reusable Non-Stick Baking Liners · 33 x 33cm 7-inch (for cake roll)
Use as a reusable alternative to baking paper where a flat non-stick surface is needed.
Mini Stainless Steel Whisk
Use a small whisk to blend the smaller quantities without losing mixture around a large bowl.
