“Fluffy Baked Milk” could refer to one of two delightful things, both of which are simple and delicious. I’ll give you the recipe for the most common interpretation—a light, jiggly, custard-like dessert—and also explain the other possibility.
Recipe 1: Fluffy Baked Milk Custard (The Most Likely Choice)
This is a classic, comforting dessert found in many cultures (like Russian “Baked Milk” or a Japanese-inspired milk custard). It’s essentially a light, airy, and silky-smooth custard that’s steamed or baked in a water bath. The result is incredibly delicate and jiggly.
Ingredients:
· 3 large eggs
· 2 cups (500ml) whole milk (for the richest flavor)
· 1/4 cup (50g) granulated sugar
· 1 teaspoon vanilla extract
· A pinch of salt
Instructions:
- Preheat and Prepare: Preheat your oven to 325°F (160°C). Place 4-6 ramekins (or one 8-inch round baking dish) into a larger, deep baking pan (like a 9×13-inch roasting pan).
- Warm the Milk: In a saucepan, heat the milk over medium heat until it is just warm to the touch (about 110°F/45°C). Do not let it boil. This step helps the ingredients blend smoothly and reduces baking time. Stir in the vanilla extract.
- Whisk Eggs and Sugar: In a separate bowl, gently whisk the eggs, sugar, and salt together. Whisk just until combined and foamy on top, but do not beat until frothy. We want to minimize air bubbles for the smoothest surface.
- Combine Slowly: Slowly pour the warm milk into the egg mixture while whisking constantly. This tempers the eggs and prevents them from scrambling.
- Strain for Silkiness (Highly Recommended): Pour the entire mixture through a fine-mesh sieve into a large measuring cup or jug. This catches any curdled egg bits and ensures an ultra-silky texture.
- Pour and Skim Bubbles: Divide the mixture evenly among the ramekins. Use a spoon to skim off any tiny air bubbles from the surface for a flawless finish.
- Create a Water Bath: Carefully pour hot (almost boiling) water into the larger baking pan until it comes about halfway up the sides of the ramekins.
- Bake: Carefully transfer the pan to the oven. Bake for 30-40 minutes (or 45-55 minutes for a single large dish), until the custards are set around the edges but still have a slight jiggle in the center when you gently shake the pan.
- Chill: Remove the ramekins from the water bath and let them cool to room temperature. Then, cover with plastic wrap and refrigerate for at least 2 hours, or until completely cold. This final chill is essential for the perfect texture.
Recipe 2: “Baked Milk” (Топлёное молоко) – A Traditional Ingredient
In Eastern European cuisines, “Baked Milk” is a separate product. It’s milk that has been slowly simmered or baked for many hours until it develops a creamy, caramelized, nutty flavor and a beautiful beige color. It’s delicious to drink on its own or used in baking.
How to Make Traditional Baked Milk:
- Pour whole milk into an oven-safe pot or Dutch oven with a lid.
- Place it uncovered in an oven preheated to 225°F (110°C).
- Bake for 4-5 hours, or until a golden-brown skin forms on top.
- Stir the skin back into the milk, cover the pot, and continue baking for another 3-5 hours (8-10 hours total). The longer it bakes, the deeper the color and flavor.
- The result is a rich, concentrated, caramel-flavored milk. You can then use this baked milk as the base for the Fluffy Baked Milk Custard recipe above for an even deeper flavor!
Pro-Tips for the Fluffy Custard:
· Don’t Overbake: The custard will continue to set as it cools. If you bake it until it’s completely firm in the center, it will be rubbery.
· Keep it Gentle: Avoid whisking too vigorously to prevent incorporating too much air.
· Flavor Variations: Add a sprinkle of nutmeg or cinnamon before baking. You can also infuse the warm milk with a citrus zest (lemon or orange) before adding it to the eggs.
Enjoy your wonderfully light and fluffy baked milk dessert