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Oeufs au Lait

A warm, trembling custard infused with vanilla, perfect when served with a light cake, offering a delightful contrast in texture and flavor.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dessert, Snack
Cuisine: French
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 L milk
  • 4 pieces eggs
  • 100 g sugar
  • 1 bean vanilla bean or 1 teaspoon vanilla extract Vanilla bean preferred for flecks and depth.
  • 1 pinch salt
  • optional caramel Add at the bottom of ramekins for a caramel flavor.

Method
 

Preparation
  1. Preheat oven to 160°C.
  2. Slit the vanilla bean and heat the milk with the vanilla until simmering, then remove from heat.
  3. In a bowl, beat the eggs with the sugar and a pinch of salt.
  4. Remove the vanilla bean from the milk.
  5. Slowly pour the hot milk over the eggs, stirring continuously.
  6. Divide the mixture among ramekins.
  7. Place the ramekins in an ovenproof dish and pour hot water halfway up the sides (bain marie).
Baking
  1. Bake for 35 to 40 minutes until the Oeufs au lait are set.
  2. Let cool before serving.

Notes

Serve chilled or at cool room temperature. Dust with finely grated citrus zest or add a toasted almond on top for added texture. Covers each ramekin or store in an airtight container in the refrigerator for 2 to 3 days.