Quaking Pudding

Recipe from the Hind’s Head

Adapted by Christine Muhlke

Quaking Pudding
Angela Moore for The New York Times
Total Time
About 1 hour 15 minutes
Rating
4(16)
Notes
Read community notes

Featured in: The Way We Eat; Olde School

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:Serves 6
  • 1tablespoon unsalted butter
  • ½cup whole milk
  • 1¼cups heavy cream
  • ½teaspoon ground nutmeg
  • ½teaspoon ground cinnamon, plus additional for dusting
  • 4large egg yolks
  • 1large egg
  • ¼cup sugar
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

280 calories; 24 grams fat; 14 grams saturated fat; 1 gram trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 11 grams carbohydrates; 0 grams dietary fiber; 11 grams sugars; 5 grams protein; 40 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Preheat oven to 300 degrees. Fill a kettle with water and bring to a boil over high heat. Butter 6½ -cup heatproof custard or pudding cups.

  2. Step 2

    In a small saucepan, combine the milk, cream, nutmeg and cinnamon. Set over low heat until steaming, then remove from heat and set aside.

  3. Step 3

    In a medium bowl, whisk together the egg yolks, egg and sugar. Continue to whisk while slowly adding the warm milk mixture. When the mixture is smooth, pour into the custard cups. Cover each cup with aluminum foil.

  4. Step 4

    Arrange the cups in a deep baking dish large enough to hold them snugly. Carefully add boiling water to come almost all the way up the sides of the cups. Bake until the centers of the puddings reach 190 degrees on an instant-read thermometer, 45 to 55 minutes. Let cool for a few minutes. Run a thin flexible knife along the upper inside edge of each pudding to loosen it. Hold a small plate firmly over a custard cup, invert the cup and plate, then remove the cup. Repeat with the remaining cups. Serve warm, paired with something slightly acidic, like apple slices in simple syrup with lemon juice.

Ratings

4 out of 5
16 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Note on this recipe and see it here.

Cooking Notes

There aren’t any notes yet. Be the first to leave one.
Tobalah

The way this is written is confusing I believe you mean SIX separate 1/2 cup custard cups. .

Private notes are only visible to you.

Credits

Adapted from the Hinds Head.

Recipe Tags

Advertisement

or to save this recipe.

More Recipes From Christine Muhlke

Trending on Cooking

Cooking Guides