Oeufs au lait

Recipe uploaded by

Mary Cadogan

4 ratings

Recipe by Mary Cadogan

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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.
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.
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.
4. Bake for 20 mins until just set, then cool and chill.

Per serving

181 kcalories, protein 7g, carbohydrate 28g, fat 5 g, saturated fat 2g, fibre 0g, salt 0.23 g

Latest comments and suggestions

• Sarah-Emily

  21 June 2008

  Sarah-Emily rated and commented on this recipe

  

  I have made this lovely simple pudding many time now, and it never fails. A light sweet comforting bite after a large meal.

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• luce

  24 June 2009

  luce rated and commented on this recipe

  

  We love this recipe, but we cut down the sugar to 75g, which brings the taste of vanilla to the forefront.

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• Kelly

  07 September 2009

  Kelly rated and commented on this recipe

  

  These are really easy to make & so delicious! I made them the night before a dinner party & they kept in the fridge beautifully - took them out an hour before serving. I used a vanilla pod instead of extract. Found that they took longer than 20 mins to cook though.

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• Ann

  09 September 2009

  Ann rated and commented on this recipe

  

  NIce

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Ingredients

• 425ml milk
• 2 eggs
• 85g caster sugar
• 1 tsp vanilla extract

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 20 mins

Cook 20 mins

Ingredients

• 425ml milk
• 2 eggs
• 85g caster sugar
• 1 tsp vanilla extract

Per serving

181 kcalories, protein 7g, carbohydrate 28g, fat 5 g, saturated fat 2g, fibre 0g, salt 0.23 g

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