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Milk Eggs

A simple yet luxurious baked custard, combining milk, eggs, and vanilla into a silk-smooth dessert that offers a delicate texture and comforting flavor.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dessert
Cuisine: French
Calories: 200
Ingredients Method Notes

Ingredients
  

Custard Base
  • 1 L milk Use whole milk for the best results.
  • 4 pieces eggs Temper carefully to avoid scrambling.
  • 100 g sugar
  • 1 bean vanilla bean or 1 teaspoon vanilla extract If using extract, add after removing milk from heat.
  • a pinch salt
Optional
  • caramel For serving, can add a layer in ramekins.

Method
 

Preparation
  1. Preheat oven to 160°C.
  2. Prepare a shallow ovenproof dish for the bain-marie.
  3. Slit the vanilla bean, scrape seeds into milk and heat until simmering.
  4. Remove from heat and let the vanilla steep for a few minutes.
  5. In a bowl, beat eggs with sugar and salt until smooth.
  6. Remove the vanilla bean and slowly pour the hot milk over the eggs, whisking continuously.
  7. Divide the mixture among ramekins, adding caramel if desired.
  8. Place ramekins in the ovenproof dish and fill with hot water halfway up the sides.
Baking
  1. Bake for 35-40 minutes until set, the surface should be matte and centers slightly wobbly.
Cooling and Serving
  1. Remove from the oven and cool to room temperature; chill if desired.
  2. Serve warm with caramel or chilled with a dusting of cinnamon.

Notes

Custard softens with time; avoid freezing as texture becomes grainy. Warm bain-marie water ensures even baking.