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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.

  • 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.

  • 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.

  • step 4

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

Recipe from Good Food magazine, November 2005

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Comments, questions and tips (18)

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Overall rating

A star rating of 3.6 out of 5.18 ratings
Isabelle Ferrand avatar

Isabelle Ferrand

Very nice pudding. Even better with caramel on the bottom before baking. These are not from Charente, they do them all over France. My grand mother from Lorraine used to make them.

sallygee1

A star rating of 5 out of 5.

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!

dani141_772

A star rating of 5 out of 5.

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.

kissmequack

A star rating of 1 out of 5.

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.

sherreemills

A star rating of 1 out of 5.

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.

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