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 pan1 strainer1 baking dish1 oven1 whisk4 ramekine
Ingredients for 4 parts
- 2 eggs
- 125 g. sugar
- 1 lemon
- 500 ml. semi-skimmed milk
- 0.5 vanilla bean
- 4 egg yolks
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.