Fluffy Baked Milk

by

“Fluffy Baked Milk” is a classic, comforting dessert with a texture that’s custard-like, creamy, and incredibly light. It’s a simple, elegant dish popular in Eastern European cuisines (known as творожная запеканка in Russian, which translates to cheese casserole).

Here’s a recipe that creates a wonderfully fluffy, sweet, and satisfying baked milk dessert.

Fluffy Baked Milk Casserole (Classic Russian-Style)

This recipe is more of a baked custard or soufflé-like dish than a drink. It’s incredibly simple and uses basic ingredients.

Yields: 6 servings
Prep time: 15 minutes
Cook time: 45-50 minutes

Ingredients

· 4 cups (1 liter) whole milk
· 5 large eggs, separated
· ½ cup (100g) granulated sugar, divided
· 1 tsp vanilla extract
· ¼ cup (30g) all-purpose flour or cornstarch
· A pinch of salt
· Butter for greasing the baking dish
· Powdered sugar and fresh berries for serving (optional)

Step-by-Step Instructions

Step 1: Prepare the Milk Base (Optional Pre-Bake for Deeper Flavor)

  1. For a richer, “baked” milk flavor, you can pre-bake the milk. Pour the 4 cups of milk into a deep, oven-safe dish (like a 9×13 inch pan). Bake at 350°F (175°C) for about 45-60 minutes, until a skin forms on top and it develops a light golden hue. Let it cool slightly. This step is optional but adds a wonderful, nutty depth. You can skip it and use regular milk.

Step 2: Create the Custard Mixture

  1. In a large bowl, whisk together the 5 egg yolks and all but 2 tablespoons of the sugar (so, use about 6 tbsp of sugar here) until the mixture is pale and slightly thickened.
  2. Whisk in the vanilla extract and the flour (or cornstarch) until you have a smooth paste with no lumps.
  3. Gradually, while whisking constantly, pour in the milk (whether you pre-baked it or not) into the egg yolk mixture. This gradual process, called tempering, prevents the eggs from scrambling.

Step 3: Whip the Egg Whites (The Key to “Fluffy”)

  1. In a completely clean, grease-free bowl, use an electric mixer to beat the 5 egg whites with a pinch of salt until soft peaks form.
  2. Gradually add the remaining 2 tablespoons of sugar and continue beating until you get stiff, glossy peaks. Do not overbeat.

Step 4: Combine and Bake

  1. Preheat your oven to 350°F (175°C). Generously butter a 2-quart baking dish (an 8×8 inch or 9-inch round dish works well).
  2. Gently fold the whipped egg whites into the milk and yolk mixture. Use a spatula and a folding motion (cutting through the middle and folding over) to incorporate them without deflating the air. This is what creates the final fluffy texture.
  3. Pour the entire fluffy mixture into the prepared baking dish.
  4. Place the baking dish inside a larger roasting pan. Carefully pour hot water into the larger pan until it comes about halfway up the sides of the baking dish. This “water bath” (or bain-marie) is crucial for cooking the custard gently and evenly, preventing it from curdling or cracking.

Step 5: Bake and Serve

  1. Carefully transfer the water bath to the oven. Bake for 45-50 minutes, or until the top is golden brown and the center is set (it should have a slight jiggle, but not be liquid).
  2. Turn off the oven and let the cake sit inside with the door slightly ajar for about 15-20 minutes to prevent it from collapsing from a sudden temperature change.
  3. Remove from the oven and the water bath. Let it cool to room temperature. It will deflate slightly as it cools, which is normal.
  4. Chill in the refrigerator for at least 2 hours before serving. It’s best served cold.
  5. Dust with powdered sugar and serve with fresh berries, if desired.

What to Expect

· Texture: The final product is incredibly light, creamy, and custard-like—somewhere between a flan, a soufflé, and a cheesecake, but lighter than all three.
· Flavor: Mild, sweet, and milky with a beautiful vanilla backdrop. The optional step of pre-baking the milk gives it a subtle, caramelized note.

Variations

· Lemon Zest: Add the zest of one lemon to the egg yolk mixture for a bright, fresh flavor.
· Raisins: Soak ½ cup of raisins in warm water or rum, then pat dry and fold them into the batter before baking.
· “Baked Milk” Drink: If you’re looking for the drink, true “Baked Milk” (Топлёное молоко) is a Russian product made by simmering milk for hours in an oven until it’s caramel-colored and has a distinct, sweet flavor. It’s difficult to replicate perfectly at home, but you can get close by slowly simmering whole milk on the stovetop (or in a slow cooker on low) for several hours, stirring occasionally, until it reduces by about a third and turns a light tan color.

Enjoy this wonderfully simple, fluffy, and comforting dessert

Leave a Comment