If you’re looking for a simple, tasty and quick dessert idea, I have the recipe you need: baked milk custard with a lovely vanilla flavour!
For the record, it’s a recipe I already made 5 years ago and which hadn’t particularly won me over (I hadn’t much liked the very pronounced eggy taste).
It’s only very recently that I (re)discovered this recipe thanks to my father-in-law (we’re used to recipes from grandma, from mum or even from the mother-in-law, but not from the father-in-law, eh?).
They live in the countryside and get quality products from the small local producers (milk and eggs). And I loved it! It’s really simple to make, but it’s so good that I could eat the whole thing all by myself :O
I like to put a little caramel in the bottom of the dish (but you don’t have to, of course). Most of the time, recipes recommend baking in a bain-marie. Personally, I do it like my father-in-law, so directly in the oven, and it works very well. If you’re used to making baked milk custard in a bain-marie, don’t change anything.
And if you’re not in the countryside (like me), I advise you to choose very good quality products: ORGANIC eggs and fresh whole milk, for example. As for the vanilla, let’s be honest, vanilla extract will never replace a lovely pod!
If you like this kind of dessert, I think you’ll also like my recipe for crème brûlée 🙂
Ingredients & preparation
2 components · Full recipe
Caramel
Ingredients
- 150 g (5.3 oz) sugar
Preparation
1
Pour a third of the sugar into a frying pan and shake to spread it evenly. Heat over a medium heat without using any utensil (this is very important). When it is almost completely melted, add the second third, then the third. To mix the caramel, simply swirl the pan in all directions to move it around.
2
When the caramel is golden, remove from the heat and pour into a dish (I use 2 small dishes, so I divide the caramel between them).
3
Leave to cool (the caramel will harden).
Custard
Ingredients
- 1 litre whole milk
- 120 g (4.2 oz) sugar
- 6 eggs
- 1 vanilla pod (or vanilla extract)
Preparation
1
Preheat the oven to 150°C / 300°F.
2
In a saucepan, heat the milk with the scraped vanilla pod and bring to the boil.
3
In a bowl, whisk the whole eggs with the sugar until the mixture is slightly pale. Mix well to ensure a smooth, even consistency.
4
Pour the contents of the saucepan into the bowl while stirring, to avoid cooking the eggs.
5
Pour the mixture into small ramekins or moulds of your choice.
6
Bake for 40 minutes (that’s the baking time for my mould — for this quantity of custard, I use 2 moulds like the one in the photo).
7
The custard should still be slightly wobbly in the centre when you take it out.
8
Leave to cool completely before refrigerating for at least 6 hours. It is perfectly normal to get a frothy mixture when you add the milk to the eggs — this is precisely what will give your baked milk custard that very special texture.
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