Baked Colostrum Custard with Condensed Milk and Vanilla

Name: Baked Colostrum Custard with Condensed Milk and Vanilla
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 6 servings
Cuisine: Ukrainian
Ingredients: 1 L fresh cow colostrum; 100 g sugar; 1 can sweetened condensed milk; 1 tsp vanilla sugar, optional; 1 pinch salt

A gently baked custard made with fresh colostrum, condensed milk, sugar, vanilla and a pinch of salt.

By Savva LoginovUpdated October 2, 2026

Total 1 hr 10 minMakes 6 servings

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Colostrum custard is a traditional baked dairy dish made from fresh cow’s colostrum, sugar, condensed milk, vanilla and salt. Because colostrum is a raw animal product, source it only from a trusted, hygienically managed supply and keep it chilled before cooking. Straining the mixture removes lumps, while a water bath protects the delicate custard from harsh heat. Bake until the edges are set and the center has only a small wobble, then cool and refrigerate. This is a cooked dessert, not a medicinal food, and it should be served within the stated storage window. Use the stated measurements, keep the texture cues in view, and let the finished dish cool or rest as directed before serving. This keeps the method practical for a home kitchen and makes the result easier to repeat.

Recipe card

Baked Colostrum Custard with Condensed Milk and Vanilla

Prep 15 minCook 55 minTotal 1 hr 10 minYield 6 servings

Adjust recipe Only numbered ingredient amounts change.

Equipment: Bowl, sieve, baking dish, larger roasting pan

Ingredients

Main ingredients

1 L fresh cow colostrum 100 g sugar 1 can sweetened condensed milk 1 tsp vanilla sugar, optional 1 pinch salt

Instructions

Prepare mixture
Whisk colostrum, sugar, condensed milk, vanilla and salt until smooth.
Strain
Pass the mixture through a sieve into a bowl or jug.
Fill dish
Pour into a greased baking dish and place it in a larger pan. Add hot water halfway up the sides.
Bake
Bake at 160°C for 45–55 minutes until edges are set and the center gently wobbles.
Cool and chill
Cool, cover and refrigerate before serving.

How to tell when it is ready

Custard is set at the edges with only a slight wobble in the center.

Tips

Measure ingredients before starting.
Keep the heat moderate and adjust it when the food browns too quickly.
Use the texture and doneness cue rather than the clock alone.
Cool leftovers promptly and store them covered.

Troubleshooting

Measure ingredients before starting.
Keep the heat moderate and adjust it when the food browns too quickly.

Serving suggestions

Serve warm when the recipe calls for a crisp or tender texture.
Add a fresh herb, pickle or salad for contrast.
Offer a simple yogurt, cream or fruit accompaniment where suitable.
Portion leftovers into clean containers for the next meal.

Make ahead

Prepare ingredients ahead and observe the stated chilling, resting or rising time.

Storage

Refrigerate promptly and use within 2 days.

Food safety

Use clean, chilled colostrum from a trusted source and cook the custard thoroughly. Keep refrigerated and do not serve raw.

Frequently asked questions

Can regular milk replace colostrum?

No. Regular milk changes the structure and the recipe will need a different custard formula.

How should I store baked colostrum custard?

Refrigerate promptly and use within 2 days.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.