Mes Œufs AU Lait Caramel, un sacré retour en enfance !, une recette oubliée sur Gourmandises TV
Mes ŒUFS AU LAIT CARAMEL, un sacré retour en enfance !, une recette oubliée sur Gourmandises TV is a easy French recipe that serves 2. 250 calories per serving. Recipe by Gourmandises TV - PARIS 🇫🇷 - Cuisine on YouTube.
Prep: 38 min | Cook: 45 min | Total: 1 hr 38 min
Cost: $8.20 total, $4.10 per serving
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
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
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
Spread Caramel
Immediately pour the hot caramel into the two ramekins, tilting to coat the bottom evenly. Set aside to harden slightly.
Time: PT2M
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
Remove Vanilla Pod
Take out the vanilla pod and discard it (or reuse for another infusion).
Time: PT1M
Beat Eggs
In a mixing bowl, beat the 4 eggs vigorously until frothy, similar to an omelet mixture.
Time: PT2M
Season Eggs
Add a pinch of salt to the beaten eggs and stir briefly.
Time: PT0M
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
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
Strain (Optional)
Pass the custard through a fine mesh sieve into a clean bowl to remove any cooked egg bits.
Time: PT2M
Assemble Custard
Pour the strained custard evenly over the set caramel in each ramekin, leaving a small gap at the top.
Time: PT2M
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
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
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
Dietary info: Vegetarian, Gluten‑Free
Allergens: Eggs, Milk
Ingredient Substitutions
- Instead of Whole Milk: Almond milk (will change texture), Oat milk
- Instead of Vanilla Bean: Vanilla extract (1 tsp), Vanilla powder (1/2 tsp)
- Instead of Granulated Sugar: Caster sugar, Turbinado sugar (will give a deeper caramel)
- Instead of Eggs: Pasteurized eggs
- Instead of Strawberries: Raspberries, Mixed berries
Equipment Needed
- Saucepan (2 L)
- Mixing Bowl
- Whisk
- Ramekins (2 × 150 ml)
- Baking Tray
- Oven
- Fine Mesh Sieve (optional)
- Spatula
- Measuring Cups & Scales
Critical Steps — Do Not Skip
- Making the caramel without burning it
- Tempering the eggs with hot milk to avoid curdling
- Baking the custard in a gentle water bath
Chef Tips from the Video
- Strain the custard through a fine mesh sieve for an ultra‑silky texture.
- Use fresh vanilla beans for the most aromatic flavor; a vanilla extract can be used in a pinch.
- Serve with classic French biscuits such as "langues de chat" or shortbread for added crunch.
Troubleshooting
Custard cracks on top after baking.
Bake in a water bath at the low temperature specified; avoid over‑baking and let the custard cool gradually.
Caramel turns bitter.
Remove the pan from heat as soon as it reaches a deep amber color; do not let it darken further.
Custard is too runny after baking.
Ensure the eggs are fully incorporated and the milk is not too hot when added; bake an extra 5‑10 minutes if needed.
Storage
Refrigerator: Cover ramekins with plastic wrap; keep up to 3 days.
Freezer: Not recommended – texture may separate.
Room temperature: Can sit at room temperature for up to 2 hours after baking before refrigerating.
Make-Ahead Tips
- Prepare the caramel a day ahead and store it in a sealed jar at room temperature.
- The custard base can be mixed and strained, then refrigerated; bake just before serving.
- Ramekins can be pre‑greased with butter for easier unmolding.
Frequently Asked Questions
What is the cultural significance and history of baked custard (flan) in French cuisine?
Baked custard, known as "flan" in France, dates back to medieval times when eggs and milk were combined with sugar to create simple, elegant desserts for the aristocracy. It became a staple of French home cooking in the 19th century, celebrated for its delicate texture and ability to showcase high‑quality ingredients like vanilla and caramel.
What are the traditional regional variations of French baked custard (flan) across France?
In Provence, flan is often flavored with orange blossom water; in Normandy, a splash of Calvados apple brandy is added. The classic Parisian version focuses on vanilla and caramel, while in the Alps, a hint of kirsch is sometimes incorporated.
How is baked custard traditionally served in French households?
It is typically unmolded onto a plate, allowing the caramel to cascade over the custard, and served chilled or at room temperature. It is often accompanied by buttery biscuits such as "langues de chat" or a dollop of fresh fruit.
During which French celebrations is baked custard (flan) commonly enjoyed?
Flan is a popular dessert for family gatherings, Easter brunches, and the winter holidays, especially in February when the channel’s episode was filmed. Its simple preparation makes it a favorite for weekend treats.
What authentic ingredients are essential for a traditional French baked custard and what are acceptable substitutes?
The core ingredients are whole milk, eggs, granulated sugar, vanilla bean, and caramel made from sugar. Substitutes include whole‑fat cream for richer custard, vanilla extract for the bean, and plant‑based milks if dairy is avoided, though texture will change.
What are the most common mistakes to avoid when making baked custard with caramel on Gourmandise TV?
Common errors include burning the caramel, allowing the milk to boil (which creates a skin), and failing to temper the eggs properly, which leads to curdling. Also, baking at too high a temperature can cause cracks.
Why does this baked custard recipe use a water bath instead of baking the custard directly?
The water bath provides gentle, even heat, preventing the custard from overheating and curdling. It also ensures a smooth, crack‑free surface, which is essential for the classic French flan texture.
Can I make the baked custard ahead of time and how should I store it?
Yes, you can prepare the custard base and caramel up to 24 hours in advance. Store the caramel in a sealed jar at room temperature and keep the custard mixture refrigerated in a covered bowl. Bake just before serving for the best texture.
What does the YouTube channel Gourmandise TV – PARIS 🇫🇷 – Cuisine specialize in?
Gourmandise TV focuses on classic and forgotten French recipes, presenting them with clear, step‑by‑step tutorials. The channel emphasizes home cooking, seasonal ingredients, and preserving culinary heritage.
How does the YouTube channel Gourmandise TV – PARIS 🇫🇷 – Cuisine’s approach to French desserts differ from other cooking channels?
Gourmandise TV blends historical context with modern simplicity, often using minimal ingredients and traditional techniques like water‑bath baking. The host stresses the importance of flavor over convenience, unlike many channels that favor shortcuts.
Last updated: August 20, 2026
