Custard Pudding
A classic steamed custard pudding flavored with nutmeg or cinnamon, served with wine sauce. This traditional British dessert has a smooth, creamy texture and delicate spiced flavor.
Ingredients
- 2 cups Whole milk or heavy cream (Original recipe calls for 1 pint; cream makes a richer pudding)
- 6 large Eggs, well-beaten (Beat until smooth and well combined)
- 2 tablespoons All-purpose flour, sifted (Sift to remove lumps)
- 0.5 teaspoon Nutmeg, freshly grated (Or substitute with cinnamon)
- 1 tablespoon Granulated sugar (Original calls for pounded loaf sugar)
- 0.25 teaspoon Salt (A pinch to enhance flavor)
- 1 tablespoon Butter, for greasing (For greasing the pudding basin)
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Instructions
- 1Generously butter a 1-quart pudding basin or heatproof bowl. Set aside. Fill a large pot with enough water to come halfway up the sides of the basin and bring to a boil.
- 2In a large mixing bowl, beat the eggs thoroughly until smooth and well combined.
- 3Add the milk or cream to the beaten eggs and whisk to combine. Add the sifted flour, grated nutmeg, sugar, and salt. Whisk thoroughly until the mixture is smooth and all ingredients are fully incorporated with no lumps.
- 4Pour the custard mixture into the prepared buttered basin. Cover tightly with a double layer of buttered parchment paper or aluminum foil, securing with kitchen string to create a watertight seal.
- 5Carefully lower the covered basin into the pot of boiling water. The water should come halfway up the sides of the basin. Cover the pot with a lid, reduce heat to maintain a gentle boil, and steam for 30 minutes without lifting the lid.
- 6Carefully remove the basin from the pot using tongs or a cloth. Remove the covering and run a knife around the edge of the pudding. Invert onto a serving plate. Serve hot with wine sauce.
