I love making Homemade Puddings Cooked in a Bain-Marie. I find pudding to be a quick and tasty treat, a real after-dinner delight. Since I wanted to create something different, of the 8 single servings, I covered only 4 with peach jelly, to cater to everyone’s tastes. To be honest, in the end, the classic version was the one that most people liked. And which one do you prefer?
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Cooking time: 15 Minutes
- Portions: 8 servings
- Cuisine: Italian
Ingredients
- 1 2/3 cups partially skimmed milk
- 3/4 cup fresh liquid cream
- 2 Eggs
- 1 Yolks
- 1/2 cup Sugar
- 1 packet Vanillin (0.4 grams)
- 7 oz Peaches (drained syrup)
- 1 tsp Gelatin sheets
Preparation
Take a saucepan, preferably with a non-stick bottom, put the milk and cream in it, cook over low heat until it reaches a temperature of 122°F. You can use a thermometer to measure the temperature; in any case, it should be warm, not boiling.
Meanwhile, put the eggs, yolk, and vanillin in a bowl, beat with a whisk and gradually add the warm milk while continuing to beat. For a lump-free consistency, pass the mixture through a strainer.
At this point, fill the containers 2/3 full; I used glass bowls with a diameter of 3 inches and a height of 1.18 inches.
Take a large pot, place a sheet of parchment paper at the bottom; this will prevent the containers from bumping into each other.
Place the puddings inside, fill with water up to 2/3 of the container, and turn on the heat to low.
When the water temperature reaches 194°F, cover with a lid wrapped in a cloth to prevent condensation drops from falling onto the puddings, and cook for 7/8 minutes.
At this point, turn off the heat and let the puddings rest for another 7/8 minutes.
Remove the containers from the pot and check that the pudding has a film on the surface, shaking it should move, but not spill out.
Your puddings are ready, now let them cool before putting them in the fridge.
Remove the syrup from the canned peaches and let them drain well by placing them in a strainer. Put them in a blender and blend until you get a puree. In a bowl with cold water, soak the gelatin sheets. After a few minutes, take them and put them in a container with a little peach puree and melt them in the microwave for a few seconds. Add this to the remaining puree. Take the now-cooled puddings from the fridge and cover 4 of them with this jelly.
Put in the fridge to solidify for at least 2 hours.
Tips/Advice
With these quantities, the pudding will have a very soft consistency; if you prefer it firmer, just add 100 ml of cream. For decoration, I used small colored meringues and wafer leaves.
If you liked the Homemade Puddings Cooked in a Bain-Marie, try making the custard:
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