Light vanilla egg custard
Recipe by Hervé Cuisine
A creamy dessert, low in calories and without added sugar, made with only four basic ingredients: semi‑skimmed milk, eggs, vanilla and a sugar substitute. Cooking in a bain‑marie ensures a firm and melt‑in texture, reminiscent of traditional flan, but with fewer calories. Ideal for those watching their figure while indulging.
MediumFrenchServes 6
Printable version with shopping checklist
Source Video
1h 12m
Prep
40m
Cook
13m
Cleanup
2h 5m
Total
Cost Breakdown
Total cost:$6.10
Per serving:$1.02
Critical Success Points
- • Temper the egg‑milk mixture to avoid premature coagulation
- • Cook in a bain‑marie at 160°C for 30 minutes to achieve a melt‑in texture
Safety Warnings
- • Hot milk can cause burns; handle with care
- • Steam from the bain‑marie is very hot; keep hands away
- • Use kitchen gloves to remove the dish from the oven
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