Oeufs au lait
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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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 20 mins
Cook 20 mins
Plus chilling time- Butter four ramekins, about 150ml each. Heat oven to 160C/fan 140C/gas 3. Have a roasting tin ready and put the kettle on.
- 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.
- 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.
- 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, sugar 23g, salt 0.23 g
Recipe from Good Food magazine, November 2005.
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http://www.bbcgoodfood.com/recipes/1189/
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 20 mins
Cook 20 mins
Plus chilling timeIngredients
- 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, sugar 23g, salt 0.23 g





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