Oeufs au lait

Oeufs au lait

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(17 ratings)

Prep: 20 mins Cook: 20 mins Plus chilling time


Serves 4
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

Nutrition and extra info

Nutrition: per serving

  • kcal181
  • fat5g
  • saturates2g
  • carbs28g
  • sugars23g
  • fibre0g
  • protein7g
  • salt0.23g
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  • 425ml milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 2 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 85g caster sugar
  • 1 tsp 1 tsp vanilla extract


  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.

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Comments, questions and tips

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2nd Jul, 2011
Nice enough but nothing special.
7th Sep, 2010
I made for the first time last week and i did what it said, i baked it for 20 then chilled it over night and it still hadn't set. so i baked it again for over 20minutes so it should have been baked for over 40 minutes nor 20 minutes. My Super-Nan and Super-Grand like it but it wasn't anything special, there was just nothing to it and i couldn't finish it.
31st Mar, 2010
Very easy to make i added raspberrys and got a delicious from my guests
9th Sep, 2009
7th Sep, 2009
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.
24th Jun, 2009
We love this recipe, but we cut down the sugar to 75g, which brings the taste of vanilla to the forefront.
21st Jun, 2008
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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