Ingredients:
Milk 250g
Condensed milk 40g
Cornstarch 25g
Egg 1
Combine milk, condensed milk, cornstarch, and whole egg mixture in a saucepan. Cook over low heat, stirring constantly, until the mixture thickens to the consistency shown in the image. (It must be thick, not runny.) Then remove from heat.
Immediately pour the warm custard into a storage container and level the top with a spatula. Allow it to cool completely before placing it in the fridge for at least 3 hours. For best results, like I did, prepare it in the evening and let it set overnight.
“At this point, preheat your oven to 230°C (450°F). Remove the milk custard from the fridge. Run a small knife along the inner edges of the container to loosen it, then invert it directly onto a sheet of parchment paper to unmold. (It’s very easy! There’s no need to grease the container beforehand.)”
Slice the chilled custard into bite-sized cubes.
⚠️ Crucial Tip: Ensure there is at least 1 cm of gap between the cubes on the baking sheet. If they are too close, they will puff up in the oven and merge into one another.
Brush the surface with whole egg wash.
Note: Feel free to use any leftover egg mixture from the recipe, or just whisk up a new egg. It’s entirely up to you.
“Bake in the oven at 200°C (400°F). (Some bakers noted that the bottoms tend to burn easily; I tested it, and using only the top heating element/broiler works perfectly too!) Bake for 18–20 minutes until golden brown. They will puff up adorably right out of the oven—so cute!”
Plating
“Enjoy the perfect contrast: a caramelized, bouncy, and eggy crust giving way to a soft, glutinous, sweet, and creamy milk center. The complex textures make this truly irresistible! 😋”
