Custard Pudding(Bouillant Lait)
Creamy custard pudding with rich vanilla flavor, smooth texture, and sweet notes, perfect for dessert lovers seeking a comforting treat for any occasion.
Ingredients
Instructions
- Beat egg yolks and add sugar slowly, mixing well.
- Add a little milk at a time to make a creamy mixture.
- Put evaporated milk and milk in a saucepan and heat until warm but not boiling.
- Add egg mixture slowly to the warm milk, mixing well.
- Dissolve cornstarch in 1/2 cup warm water, mixing well.
- Add the cornstarch mixture to the milk, stirring constantly.
- Slowly turn up the heat and bring the mixture to a boil, stirring constantly.
- Cook until the pudding thickens to desired consistency.
Tips & Substitutions
For a smoother custard, ensure the milk is warm but not boiling when adding the egg mixture to avoid scrambling. If you want a richer flavor, consider substituting half of the regular milk with additional evaporated milk. Experiment with adding vanilla extract or a pinch of nutmeg for added depth. This custard pudding can also be used as a filling for Crepes With All Fruit.
Serving Suggestions
Serve the custard pudding chilled or at room temperature, garnished with whipped cream or fresh fruit like berries or sliced bananas for a refreshing touch. It pairs beautifully with a slice of Fig Cobbler for dessert or can be enjoyed alongside a cup of coffee for a delightful afternoon treat.
Storage & Reheating
Store any leftover custard pudding in an airtight container in the refrigerator for up to three days. To reheat, gently warm it in a saucepan over low heat, stirring frequently to maintain its creamy texture. Avoid microwaving as it may cause the custard to become grainy.
Nutrition & Diet Analysis (per serving)
Each serving of Custard Pudding(Bouillant Lait) contains roughly 395 calories, with 4g protein, 91g carbohydrates, and 2g fat. It is an excellent source of vitamin C (43% of the Daily Value), and a good source of dietary fiber and iron. It also contributes 5g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole eggs instead of just egg yolks?
Using whole eggs instead of just yolks will alter the texture of the custard, making it less creamy and more custardy. If you prefer a lighter custard, consider using one whole egg for every two yolks in the recipe, but be aware this may result in a different consistency.
What should I do if my pudding doesn't thicken?
If your pudding hasn't thickened after cooking, it may need more cornstarch. Mix a little more cornstarch with water and gradually add it to the mixture while it's still on the heat, stirring continuously until thickened. Ensure the mixture reaches a boil for optimal thickening.
Can I make this pudding dairy-free?
Yes, you can make a dairy-free version by substituting the evaporated milk and regular milk with coconut milk or almond milk. Keep in mind that the flavor and texture may vary slightly, but it can still be delicious. Just ensure to use a thickening agent that works well with dairy alternatives.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).