The Classic French Custard (eggs in milk) Recipe

Introduction



Œufs au lait is a traditional rural dessert, originally made to use up excess milk and eggs. It was considered a “poor man’s cake” as it required neither flour (which was rare in some regions) nor large amounts of butter. In the 19th century, œufs au lait became a staple in household cookbooks for being nourishing, economical, and easy to prepare in a home oven. Today, it occasionally appears on refined bistro menus, often flavored with regional ingredients (chestnut honey, farm-fresh milk, exotic spices).

MIBE illustrations - egg milking a cow It belongs to the large family of custard desserts (flans, crème renversée, crème caramel, etc.), which date back to ancient Roman times (the “tyropatina,” a mixture of eggs and sweetened milk, gently baked).

The key is never to exceed 85°C (185°F) in the center. Beyond that, the eggs coagulate too quickly and the dessert becomes grainy.

Carême (1784-1833), a master of classical cuisine, always recommended cooking custards in a bain-marie to prevent curdling.

Auguste Escoffier (1846-1935), in his *Guide Culinaire*, emphasized gentle oven temperatures (150–160°C / 300–320°F) to achieve a velvety texture.

Alain Ducasse often reminds in his books on “natural cooking” that egg custard is one of the universal foundations of pâtisserie.

Philippe Conticini explains that œufs au lait is a dessert that should evoke childhood. His tip: cook the milk slowly at low temperature, often with a hint of caramel to awaken the palate.
You can pour a light caramel at the bottom of the dish before adding the custard mixture to approach a crème renversée style.

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Ingredients



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The Recipe



Place the larger dish in the cold oven.
In a mixing bowl, whisk the eggs.
Bring the milk, sugar, vanilla (with the pod), and rum to a boil. Remove from heat immediately (discard the pod).
Pour the eggs into the milk in a thin stream while whisking.
Transfer the mixture into the gratin dish.
Boil water and pour it into the larger dish in the oven.
Place the gratin dish with the custard inside the larger dish (bain-marie).
Set the oven to 120°C / 250°F (convection) and bake for 25 minutes, then increase to 180°C / 355°F for 15 minutes.
Open the oven door and let cool for 2 hours, leaving the dish in the oven with its bain-marie.
Then refrigerate for at least 2 hours before serving.

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Additional Tips



Depending on taste, add a pinch of salt to the milk before cooking to enhance sweetness.

You can also replace the vanilla with other flavors: strong espresso, 1 teaspoon unsweetened cocoa powder, or 1 teaspoon finely ground pistachios.

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Tasty Wall Art

Do you love culinary art and want to have these recipes in your kitchen? Visit MIBEARTSHOP.COM to order the poster "The Egg as King" and discover other unique creations.

After noticing among my friends and family that many people cook approximately, when just a little precision and minimal effort can lead to excellent results, and being passionate about cooking, I created cuisinerlesoeufs.fr to share my recipes with you.
"The Egg as King" is a (bad) pun on the "spoiled child," both to honor it and because the egg is fragile and precious, yet always at the center of everything (!).
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