Tuesday, April 17, 2012

Les oeufs au lait

One of the great benefits of having backyard chicken is certainly the great abundance of fresh eggs. I am really excited that since the last week of February, all my 4 grown hens have returned to full time egg laying.  I enjoy finding 3 to 4 eggs each day…Yes it is bit like Easter every day in my backyard!  Many people seem to worry about the amount of eggs I get and wonder what I do with them…Is there such a thing of having too many eggs?  I sure don’t think so (that’s why I just got another 4 chicks that should start laying in the summer!).
I can find endless possibilities to use eggs. And if for some reasons I happened to have too many, I bet I would find lots of devoted volunteers who would sacrifice themselves and offer to take some eggs just for MY convenience.
So going back on the subject of finding some fun ways to use eggs in the kitchen other than omelets, oeufs cocotte, scrambled eggs, soft boiled eggs, hard boiled eggs, quiche, frittatas, deviled eggs…Ok, I think you get the picture, it got me to remember one the simplest desserts of my childhood, les oeufs au lait (caramel custard or pudding).

My mom was not the best baker but there were a few desserts she really mastered: crepes (I will have to dedicate a special post to that one) and oeufs au lait. This latest one happens to be a very simple dessert just made of five ingredients: milk, eggs, vanilla, water and sugar.  As a kid, I could not have enough of it.  As my daughter is not so fond of eggs, I am trying to be creative and incorporate them in different ways so she won't feel she is eating eggs.
So here I decided to try my hand at making some oeufs au lait.  They were simple to make.  I had to make a few changes in regards of the temperature as somehow when my oven was at 350F (as the French recipe called for), it was not cooking and after 45 min it was still very” liquidy”.
In the end it turned out exactly as I recalled it, super yummy!
Even my daughter liked it although she told me that next time I should make chocolate chips cookies!
Here is the recipe should you wish to try your hand at it:
For the custard:
-          4 cups of milk (I use 2%)
-          6 eggs
-          ½ cup of sugar
-          1 teaspoon of vanilla extract
For the caramel:
-          ½ cup of sugar
-          4 tbsp. of water

Preheat the oven at 450F.
Make the caramel. Heat up the sugar and water until the mixture turns a light brown color.       Once done, pour the caramel into a round dish.
Prepare the custard. Melt the sugar into the milk avoiding boiling the milk.  Add the vanilla.  Let rest a few minute.   Meanwhile mix the eggs.  Then slowly add the milk to the eggs constantly mixing (to avoid cooking the eggs).  Once all the milk is incorporated, pour the mixture into the caramelized dish. 
Place in the oven and bake for 45 min to 1 hour or until the top is getting golden brown.
Let it cool down completely.  Once cooled, reverse it into a serving platter and enjoy.



1 comment:

  1. I loove love caramel custard. I always thought it would be hard to make, but this looks very do-able. Can't wait until my chicks start laying so I can make a few of these!

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