Baked Cream Cubes: Crispy Milk Custard Bites

Somewhere between a pudding and a pastry lives this awesome treat. On the inside, they’re velvety like your favorite custard. But, on the outside, they emerge from the oven with just enough golden crisp to make your dessert fork do a double-take. This is the kind of recipe that looks fancy but secretly thrives on simplicity. Made with milk, eggs, sugar, cornstarch, it transforms into something unexpectedly elegant.

Serve it up for tea, as a dainty dessert, or just because it’s Thursday and you deserve a soft golden bite of joy.

What Are Baked Cream Cubes?

Baked Cream Cubes, also known in some corners of the internet as crispy milk custard bites, are similar to crème pâtissière and milk pudding. The difference lies in the fact that they are baked. The stovetop-cooked custard is chilled, cubed, brushed with egg yolk, then baked until a glistening golden crust forms.

Think of them as tiny squares of comfort that are perfectly sweetened, a little nostalgic, and with a texture that dances between creamy and crispy. While this recipe doesn’t have deep historical roots like flan or crème brûlée, it’s fast becoming a go-to classic around the world.

Pro Tips for the Best Baked Cream Cubes

• Use whole milk, as this isn't the time for skim milk’s watery agenda. Whole milk ensures richness and structure.
• When adding the cornstarch, really whisk it in, no one likes lumpy cream unless it's part of a different dish entirely.
• Covering the custard directly with film prevents that dreaded skin from forming on top.
• Ensure you brush with egg yolk before baking. This gives your cubes their signature golden-baked glow.

Frequently Asked Questions

Why is my cream mixture lumpy?

This usually happens if the cornstarch isn’t mixed thoroughly or if the mixture heats too quickly. Whisk well, and stir constantly when cooking to avoid any surprise lumps.

Can I make this dessert ahead of time?

Yes! In fact, the custard must be chilled before baking, so it’s a great make-ahead dessert. You can even bake the cubes a few hours in advance and rewarm gently.

Do I need to bake the cubes?

If you're short on time or craving a chilled custard bite, you can skip the bake and enjoy them cold. However, they won’t have that signature golden crust.

Can I Freeze Baked Cream Cubes?

Freezing is not recommended. The texture of the cream changes after thawing and it will become watery and lose its charm. However, you can freeze the unbaked, cubed custard for up to a month and bake from frozen, but remember to extend the baking time slightly.

How to Store Baked Cream Cubes

Once baked and cooled, the cream cubes can last in the fridge for up to 3 days. They’re best enjoyed fresh, but you can gently reheat them in a low oven for a few minutes to revive the crisp topping.

How to Make Baked Cream Cubes

Step 1

Step 1

In a medium saucepan, pour in the milk and add the vanilla extract and bring it to a boil over medium heat. As soon as it boils, take it off the heat. Don’t let it bubble like a cauldron, just a gentle boil will do.

In a medium saucepan, pour in the milk and add the vanilla extract and bring it to a boil over medium heat. As soon as it boils, take it off the heat. Don’t let it bubble like a cauldron, just a gentle boil will do.

Step 2

Step 2

In a separate bowl, add the 4 egg yolks and sugar. Whisk until the mixture becomes slightly frothy.

In a separate bowl, add the 4 egg yolks and sugar. Whisk until the mixture becomes slightly frothy.

Step 3

Step 3

Then stir in the cornstarch and whisk until you’ve got a smooth, lump-free mixture.

Then stir in the cornstarch and whisk until you’ve got a smooth, lump-free mixture.

Step 4

Step 4

Slowly pour the hot milk into the egg mixture and mix.

Slowly pour the hot milk into the egg mixture and mix.

Step 5

Step 5

Once fully combined, return the mixture to the saucepan and cook over low heat. Stir continuously until the mixture thickens into a creamy custard.

Once fully combined, return the mixture to the saucepan and cook over low heat. Stir continuously until the mixture thickens into a creamy custard.

Step 6

Step 6

Pour the thickened cream into a baking dish lined with cling film. Smooth the top with a spatula, cover directly with another piece of cling film, and chill in the fridge for 30 minutes or until set.

Pour the thickened cream into a baking dish lined with cling film. Smooth the top with a spatula, cover directly with another piece of cling film, and chill in the fridge for 30 minutes or until set.

Step 7

Step 7

Once chilled, carefully lift the custard out of the dish onto a cutting board, and using a sharp knife, cut into 2×2 cm cubes.

Once chilled, carefully lift the custard out of the dish onto a cutting board, and using a sharp knife, cut into 2×2 cm cubes.

Step 8

Step 8

Transfer the cubes onto a baking tray lined with parchment paper and brush the tops of the cubes with egg yolk.

Transfer the cubes onto a baking tray lined with parchment paper and brush the tops of the cubes with egg yolk.

Step 9

Step 9

Bake at 190°C (374°F) for 15 minutes, or until the tops are beautifully golden.

Bake at 190°C (374°F) for 15 minutes, or until the tops are beautifully golden.

Step 10

Step 10

Let the cubes cool slightly, then dust them generously with powdered sugar. Serve them up on a pretty platter and enjoy.

Let the cubes cool slightly, then dust them generously with powdered sugar. Serve them up on a pretty platter and enjoy.