Oeufs au lait
- Mary Cadogan
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Serves 4
Easy
Prep: 20 mins
Cook: 20 mins
Plus chilling time
A star rating of 3.6 out of 5.18 ratingsRate
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Try these small vanilla puddings that are traditionally served in the Charente region of France - they'll keep in the fridge for up to 2 days
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Roast duck legs with red wine sauce
A star rating of 4.7 out of 5.98 ratings
Ingredients
Nutrition
Units:
MetricUS
- 425ml milk
- 2 eggs
- 85g caster sugar
- tsp vanilla extract
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Nutrition: per serving
-
kcal181
-
fat5g
-
saturates2g
-
carbs28g
-
sugars23g
-
fibre0g
-
protein7g
-
salt0.23g
low
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Method
-
step 1
Butter four ramekins, about 150ml each. Heat oven to 160C/fan 140C/gas 3. Have a roasting tin ready and put the kettle on.
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step 2
Pour the milk into a pan with the sugar and vanilla. Bring gently to the boil, stirring to dissolve the sugar. Remove from the heat and cool for a few mins.
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step 3
In a large bowl, beat the eggs until frothy. Slowly whisk in the milk. Set the ramekins in the roasting tin and divide the custard between them. Pour hot water around the ramekins to come halfway up the sides.
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step 4
Bake for 20 mins until just set, then cool and chill.
Recipe from Good Food magazine, November 2005
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A star rating of 3.6 out of 5.18 ratings
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