Baked Custard Pudding
HB-15939 · Hand-built original · Korean
A chilled egg-yolk custard is cut into pieces, brushed with yolk and baked until the tops turn golden. The pieces stay creamy inside with a gently caramelized surface.
KoreanDessertVegetarianGluten-freeLow-Sodium
Main ingredient: egg yolk
Pairs well with: coffee, tea, fruit
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 2 egg yolks
- 1.6 oz sugar
- 1.6 oz cornstarch
- 12.3 oz milk
- 1/2 teaspoon vanilla extract
- For baking: egg yolk, a little
- Optional: condensed milk, a little
Method
- Whisk the 2 egg yolks and sugar together in a pot until the mixture lightens.
- Stir the cornstarch and vanilla extract into the yolks.
- Pour in the milk and whisk the custard base until no cornstarch lumps remain.
- Cook the custard over low heat, stirring constantly, until it thickens enough to hold a line from the spoon.
- Spread the thickened custard flat in a container and chill it in the refrigerator for 1 hour until firmly set.
- Cut the set custard into 8 pieces and arrange them on a pan with space between each one.
- Brush the top of every piece with the extra egg yolk.
- Bake the custard pieces at 400°F in an oven, or 375°F in an air fryer, for 20 minutes until their surfaces turn golden, and drizzle with condensed milk to serve if liked.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).