Oeufs au lait with caramel in Alain Ducasse style
Oeufs au lait with caramel in Alain Ducasse style. A simple recipe to make from Alain Ducasse's book, Nature volume 1.
Oeufs au lait with caramel in Alain Ducasse style.
A simple recipe to make from Alain Ducasse's book, Nature volume 1.
Time
2 h. 40 min. =
15 min. +
25 min. +
2 h.
Utensils
1 sauce pan 1 strainer 1 baking dish 1 oven 1 whisk 4 ramekine
Ingredients for 4 parts
-
2 eggs (130 g)
allergen ! - 125 g. sugar
- 1 lemon (100 g)
-
500 ml. semi-skimmed milk
allergen ! - 0.50 vanilla bean (2 g)
-
4 egg yolks (120 g) allergen !
Steps
- Pour the milk into the saucepan with the vanilla bean split in half and scraped and heat.
- In a bowl, mix egg yolks, whole eggs and 50g. of sugar.
- Whisk until the mixture is well combined and gradually add the hot milk, whisking continuously.
- Strain through a sieve.
- For the caramel, squeeze the lemon juice.
- Place 75 g of caster sugar in a saucepan and melt it gently until it turns golden then quickly pour in the lemon juice and stir well.
- Pour the caramel into the ramekins and divide the eggs in milk.
- Preheat the oven to 170°C (gas mark 5/6), place the half-filled casserole dish and the ramekins on top and bake for 20 to 25 minutes.
- Remove the dish, let cool and refrigerate until serving.