Swedish milk pudding (Kalvdans)

Traditional Swedish baked milk custard pudding with eggs, cream and a hint of cinnamon. A rustic, comforting dessert with historical roots.

• 5 dl whole milk
• 2 dl whipping cream
• 4 eggs
• 3 tbsp caster sugar
• 1 tsp vanilla sugar
• 0.5 tsp ground cinnamon
• 1 pinch salt

Method

1. 1
   Preheat the oven to 175 °C. Grease 6 ramekins or one large baking dish.
2. 2
   Whisk together milk, cream, eggs, sugar, vanilla, cinnamon and salt until smooth.
3. 3
   Pour the mixture into the greased dishes. Set in a roasting tin and pour boiling water around the dishes to reach halfway up (bain-marie).
4. 4
   Bake for 35–45 minutes until the custard has set but still has a slight wobble in the centre. A skewer should come out clean.
5. 5
   Leave to cool and serve cold or lukewarm, with a little cinnamon sprinkled over.