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

• Cooking Time Prep 20 mins
  Cook 20 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  181

• Protein

  7g

• Carbs

  28g

• Fat

  5g

• Saturates

  2g

• Fibre

  0g

• Sugar

  23g

• Salt

  0.23g

Ingredients

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

Directions

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.

Categories: Courses