Mes ŒUFS AU LAIT CARAMEL, un sacré retour en enfance !, une recette oubliée sur Gourmandises TV

Ingredients

• 2 L Whole Milk (Prefer full‑fat milk for a richer custard; can substitute 2% milk)
• 1 Vanilla Bean (Split lengthwise and scrape seeds into the milk; reserve the pod for infusion)
• 100 g Granulated Sugar (50 g for custard, 50 g for caramel; fine caster sugar works as well)
• 4 Eggs (Large, free‑range, at room temperature; adjust to 3 if eggs are very large)
• 1 pinch Salt (Fine sea salt; enhances flavor)
• 4 Strawberries (Whole strawberries for garnish, washed and hulled)

Instructions

1. Preheat Oven

   Set the oven to 150‑160°C (300‑325°F) and let it preheat while you prepare the custard.

   Time: PT10M

   Temperature: 150-160°C

2. Make Caramel

   Combine 50 g sugar with 1‑2 Tbsp water in a clean saucepan. Heat over medium, stirring gently until the sugar dissolves, then stop stirring and let it turn a deep amber color.

   Time: PT7M

3. Spread Caramel

   Immediately pour the hot caramel into the two ramekins, tilting to coat the bottom evenly. Set aside to harden slightly.

   Time: PT2M

4. Infuse Milk

   In a saucepan, add the 2 L milk, the split vanilla bean (seeds and pod), 50 g sugar, and a pinch of vanilla powder if desired. Warm over medium heat, stirring occasionally, until just below boiling (small bubbles form around the edges).

   Time: PT5M

5. Remove Vanilla Pod

   Take out the vanilla pod and discard it (or reuse for another infusion).

   Time: PT1M

6. Beat Eggs

   In a mixing bowl, beat the 4 eggs vigorously until frothy, similar to an omelet mixture.

   Time: PT2M

7. Season Eggs

   Add a pinch of salt to the beaten eggs and stir briefly.

   Time: PT0M

8. Temper Eggs with Hot Milk

   Slowly pour the hot milk over the beaten eggs while whisking constantly to prevent curdling. Continue whisking for about 2‑3 minutes until fully combined.

   Time: PT3M

9. Final Mix

   Return the custard mixture to the saucepan and whisk over low heat for another 2‑3 minutes to ensure a smooth, slightly thickened consistency.

   Time: PT3M

10. Strain (Optional)

    Pass the custard through a fine mesh sieve into a clean bowl to remove any cooked egg bits.

    Time: PT2M

11. Assemble Custard

    Pour the strained custard evenly over the set caramel in each ramekin, leaving a small gap at the top.

    Time: PT2M

12. Prepare Water Bath

    Place the ramekins in a baking tray and carefully pour hot water into the tray until it reaches halfway up the sides of the ramekins.

    Time: PT3M

13. Bake Custard

    Bake in the preheated oven for 40‑45 minutes, or until the custard is just set (a gentle wobble in the center).

    Time: PT45M

    Temperature: 150-160°C

14. Cool & Serve

    Remove the ramekins from the water bath and let them cool to room temperature, then refrigerate for at least 2 hours. Serve chilled or warm, garnished with fresh strawberries and optional biscuits.

    Time: PT2H

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

30 g

Fat

12 g

Fiber

1 g