In light of my recent discovery concerning the pronunciation of ‘œufs’ (and feeling a tad homesick for custard), I thought it’d be appropriate to post this recipe. This is the most basic component of any crème/custard, and is probably where crème brûlée started out. Note that in custards, it’s the proteins in egg whites that help set the mixture and the yolks that make it creamy and rich. Just make sure not to over-whisk the mixture, not to overcook the custard, and to wait for it to cool down before you put it in the fridge – or else you’ll end up with a very eggy-tasting and holey dessert!
– Extract of one vanilla pod
– 6 eggs
– 600ml of milk
– 4 small deep containers
– 180 g of sugar
1. Heat your oven to 180 °c and put aside a deep metal tray. Heat 100g of the sugar over a low heat in a small saucepan until it melts and is very slightly golden, then pour a small enough water over the caramel’s surface to make it crackle and harden.
2. Start to heat the milk and in the meanwhile, beat the eggs and the rest of the sugar in a bowl until they become pale (but not fluffy!) Add the vanilla extract to the eggs, and just before the milk boils, pour it into the eggs making sure that you continue to whisk the eggs constantly as you add it.
3. Pour the mixture into your containers and place them in the tray you put aside before. Fill the tray with boiling water to make a bain-marie.
4. Bake the crèmes for approximately 30 minutes. Once the custard is cooked, let it cool to room temperature, before leaving it to rest at least 3 hours in the fridge before serving.