Classic Sweet Baked Egg Pudding (Custard)

1. Prepare Ramekins & Oven: Preheat your oven to 160°C (325°F). Place four 6-ounce (180ml) ramekins or oven-safe custard cups into a larger baking dish or roasting pan. This pan will hold the water bath.

2. Make Caramel (Optional but Recommended): If you want a caramel topping, place 1/4 cup of the granulated sugar in a small, heavy-bottomed saucepan over medium heat. Cook, stirring constantly with a heatproof spatula, until the sugar melts and turns into a deep amber-colored caramel. Immediately and carefully pour a thin layer of hot caramel into the bottom of each prepared ramekin, swirling to coat the bottom. Set aside.

3. Heat Milk Mixture: In a medium saucepan, combine the whole milk, the remaining 1/4 cup granulated sugar, and salt. Heat over medium-low heat, stirring occasionally, until the sugar is dissolved and the milk is warm (steaming slightly, but not boiling). Remove from heat and stir in the vanilla extract. Let cool for a few minutes (should be warm, not hot).

4. Prepare Egg Mixture: In a large bowl, gently whisk the 3 whole eggs and 1 egg yolk until just combined. Do not whisk too vigorously, as you want to avoid creating too many air bubbles, which can lead to a less smooth custard.

5. Combine Mixtures: Slowly pour the warm milk mixture into the egg mixture in a thin stream, whisking constantly. This is called tempering the eggs and prevents them from scrambling. Once all the milk is incorporated, strain the custard mixture through a fine-mesh sieve into a clean bowl or measuring cup. This removes any bits of cooked egg or foam, ensuring a super smooth pudding.

6. Fill Ramekins: Carefully pour the strained custard mixture into the prepared ramekins, filling them almost to the top.

7. Create Water Bath: Carefully pour hot water (from a kettle or tap) into the larger baking dish around the ramekins. The water should come about halfway up the sides of the ramekins. This water bath (bain-marie) ensures even, gentle cooking and prevents the custard from cracking.

8. Bake: Carefully transfer the baking dish with the ramekins to the preheated oven. Bake for 45 to 55 minutes, or until the custards are just set around the edges but still have a slight jiggle in the center when gently shaken. An inserted knife or toothpick near the edge should come out clean. Avoid overbaking, which can make the custard tough or porous.

9. Cool and Chill: Carefully remove the baking dish from the oven. Let the ramekins cool in the water bath for about 15-20 minutes, then carefully remove them from the water bath. Let them cool completely on a wire rack at room temperature. Once cool, cover each ramekin with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled and firm.

10. Serve: To serve, run a thin knife around the edge of each ramekin. Place a serving plate upside down over the ramekin and quickly invert it, allowing the pudding to unmold onto the plate. The caramel (if used) will now be on top, creating a beautiful glaze. Serve chilled.