Light vanilla egg custard

Ingredients

• 1 litre Semi‑skimmed milk (semi‑skimmed, at room temperature)
• 1 bean Vanilla bean (or 1 teaspoon vanilla extract)
• 6 units Eggs (fresh eggs, at room temperature)
• 50 g Sugar or sugar substitute (or 2 tablespoons erythritol (zero calorie))
• 1 zest Lemon zest (optional) (for flavoring, optional)
• 1 stick Cinnamon stick (optional) (for infusion, optional)

Instructions

1. Prepare the milk and vanilla

   Pour the litre of semi‑skimmed milk into a saucepan. Split the vanilla bean lengthwise with a knife, scrape the seeds and add them to the milk (or add the extract).

   Time: PT5M

2. Beat the eggs and sugar

   Break the 6 eggs into a large bowl, add 50 g of sugar (or the substitute) and whisk vigorously until the mixture lightens slightly.

   Time: PT2M

3. Bring the milk to a boil

   Heat the milk over medium heat until it simmers (almost boiling). Remove from heat and discard the vanilla bean (or keep the extract).

   Time: PT5M

   Temperature: 90°C

4. Temper the egg‑milk mixture

   Gradually pour the hot milk onto the egg‑sugar mixture while whisking constantly to avoid cooking the eggs.

   Time: PT3M

5. Prepare the bain‑marie

   Fill a roasting pan with water to one‑third of its height. Place the pan containing the custard in the water (the water level should reach two‑thirds of the container).

   Time: PT2M

6. Bake

   Bake the bain‑marie at 160°C for about 30 minutes, until the custard is set but still slightly trembling in the centre.

   Time: PT30M

   Temperature: 160°C

7. Cool completely

   Remove the pan from the bain‑marie, let cool at room temperature for at least 1 hour, then place in the refrigerator before unmolding.

   Time: PT1H

8. Unmold and serve

   Gently run a spatula around the edge, invert the pan onto a plate and serve plain or with lemon/orange zest.

   Time: PT5M

Nutrition Facts

Calories

128

Protein

7 g

Carbohydrates

8 g

Fat

6 g

Fiber

0 g

Ingredient Substitutions

• Instead of Semi‑skimmed milk: skim milk, whole milk
• Instead of Vanilla bean: vanilla extract
• Instead of Eggs: organic eggs
• Instead of Sugar or sugar substitute: white sugar, coconut sugar

Equipment Needed

• Saucepan
• Mixing bowl
• Whisk
• Knife
• Cutting board
• Roasting dish (or gratin dish)
• Oven
• Silicone spatula (optional)
• Sieve or strainer (optional)

Critical Steps — Do Not Skip

• 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

Chef Tips from the Video

• Use a real vanilla bean for an incomparable aroma
• Strain the mixture before pouring into the dish to eliminate any lumps

Troubleshooting

Storage

Refrigerator: Store in the refrigerator in an airtight container, up to 3 days

Freezer: Not recommended, texture deteriorates

Room temperature: Do not leave at room temperature more than 2 hours

Make-Ahead Tips

• Prepare the custard the day before and keep it refrigerated; the dessert improves slightly with resting