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…

  • 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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21st Jan, 2016
I followed this recipe exactly as shown and made sure I whisked the eggs very well and heated the milk to boiling slowly. The result was as shown and cooked in the the prescribed time - delicious!
9th Feb, 2013
Fab recipe, not sure why some previous negative comments, cooked perfectly in about 25 mins, just like picture. Extremely easy to make and delicious for a light desert after dinner. Was a hit with the family so I'm sure ill be making this on a regular basis.
1st May, 2012
Horrible. They looked great but they took at least an hour in the oven and a few more in the fridge to set. When they were finally done, I tried one and it was disgusting :/ Not gonna do this one again.
2nd Mar, 2012
The idea is nice for a light treat but I just couldnt get them to set!! After and hour in the oven they were still liquid.
16th Feb, 2012
A tasty sweet treat. Easy to make and perfect if you're watching what you eat.
16th Oct, 2011
This was a little strange for me. I halved the recipe as I only wanted 2. It took closer to 40 mins to get anything like just set in the oven. It did chill down ok and was set enough, the texture was creamy but I really would have liked it more if it was warm, it just felt abit funny so cold. I made a small brandy snap to go with it, to give the desert a little crunch I don't think I would have liked it at all without. Not sure I would make it again.
3rd Sep, 2011
Not sure what I did wrong here. Even after 40 minutes cooking and cooling all day they weren't fully set, not just soft but actually runny in places.
31st Aug, 2011
Made this for the first time today and it was a delicious treat, although I was convinced it wasn't going to work at first. I used skimmed milk to make it - although it was quite runny, it did (eventually) set. Another tip is to use large eggs rather than medium since this will help it to set a bit more. Did anyone else find it took much longer than 20 minutes? I found it took about 40, and they still looked nothing like the picture! I made them into a type of creme brulee - I chilled them for a good long time after cooking, sprinkled them with caster sugar, placed them under the grill until the sugar was caramelised and then chilled them again before serving. Has anyone tried baking these in pastry cases? I though they might make a good baked custard tart...?
28th Jul, 2011
I made this last night and ate it today. It was absaloutly scrumptious! Went down a treat with my friend too and will definitely make it again. I also added a sprinkle of chocolate powder and grated chocolate. Perfect low calorie dessert! . . . I had to leave it in the oven for an extra 5 minutes than was required though. Thanks for the recipe.
24th Jul, 2011
The photo looks like there's nutmeg on it or is that just me?


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