Oeufs au lait” or eggs with milk are a very easy refreshing light dessert. Great after a heavy meal or I think even better if you had a meal lacking proteins, for example after a big salad or a soup. The traditional recipe is made with cow milk but if you are dairy intolerant or just want to have a different option it can be made with a dairy free milk, today I made them with activated hazelnut milk. I have chosen to give you both versions so you can try and compare. Everyone will love their flan like texture and their vanilla accent. They can be cooked in a big oven dish or in individual ramekins.

Ingredients for 6 people :                                                                                                                                Traditional version / Dairy free version    

  • 750ml milk / 750ml hazelnut or almond milk
  • 6 eggs
  • 1 vanilla bean or 1tsp of vanilla extract
  • 100g caster or raw sugar / 5 tbsp of raw honey
  • butter for the dish / coconut oil

First of all butter your dish or ramekins and preheat your oven to 170ºC.

Pour the milk into a saucepan and add sugar or honey and your vanilla bean or extract (cut the bean in half lengthways). Bring gently to the boil making sure that sugar or honey are melted. Remove from the heat and let cool down while you prepare the eggs.

Break and beat the eggs in a large bowl until well combined and a bit airy, frothy. Just with a hand whisk is fine.

Remove the vanilla bean if you used one and slowly pour the milk over the eggs while turning with a wooden spoon.

Pour the preparation in your buttered dish or ramekins. Place into the oven onto a deep tray and fill with water to come halfway up the sides. Cook for 20 minutes until set (not liquid anymore). The time may vary depending on your oven. Once done remove from the oven and let cool down before putting them in the fridge for at least 2 hours.

Your “oeufs au lait” are now ready to serve. You can roast some slithered almonds, cut small pieces of white and dark chocolate and add them to the top as a decoration, it will also add a contrasting texture which always is a pleasure in a dessert.

It is quick, easy, friendly on budget, rich in proteins and delicious. One of these desserts that will remind you of your childhood. So what are you waiting for try it!

Cheers,

Steph

2 thoughts on “Light dessert : Oeufs au lait

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