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So, custard eggs are kind of my guilty pleasure when I feel like having a simple and comforting dessert. No need to be a pastry expert, it’s easy to make and you can almost improvise a bit, which I love. I admit it’s also the kind of dessert that takes me straight back to childhood, at my grandmother’s house.
Well, I’m warning you, everyone has their own technique, and I like it to be really creamy, a bit melting, not too dense. The key, honestly, is the bain-marie cooking. It’s a little trick, but it makes all the difference. Don’t stress, take it easy.
I also like to add a bit of vanilla; you can also look elsewhere if you prefer some caramel, but then, it wouldn’t really be classic custard eggs, right? Well, it’s up to you. For me, it’s the recipe that runs on repeat when I want something quick and reassuring.
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On the other hand, I swear, don’t skip the little detail of slowly pouring warm milk, it prevents the surprise of a grainy cake. There you go, are you ready to start with me? We’ll keep it simple, indulgent, with that thing we all wish to find back in our family cooking memories.
Essential ingredients for successful and creamy custard eggs
- 1 liter of whole milk (this is important for the nice creamy texture)
- 4 whole eggs (no need to separate, it makes life simpler)
- 100 g of sugar (adjust to taste, I find this perfect)
- 1 vanilla pod or 1 teaspoon of vanilla extract (it’s the aroma that changes everything)
- Butter for the mold
Small list of possible variations
- A touch of caramel at the bottom of the mold for the sweet-toothed
- A pinch of cinnamon to give some pep
- A zest of orange or lemon for an unexpected freshness
Step-by-step preparation for a melting custard egg
Alright, we start calmly. First, I heat my milk, almost to boiling (but not really, I didn’t intend to burn it, it happened to me and frankly, it ruins everything). Meanwhile, I crack my eggs into a large bowl.
I advise you to slowly pour the hot milk over the eggs while gently whisking the mixture. That’s where the super soft texture is created. Once I’m done, I add the vanilla (I open the pod to infuse properly, otherwise I use the extract, quick and effective).
Next, I butter my mold (yes yes, butter helps unmold and prevents sticking). I carefully pour my mixture, set my mold in an oven dish with a good bain-marie. The oven should be preheated to 150°C (no higher, otherwise disaster, it turns rubbery).
I let it cook for about 45 minutes, but really, it’s good when the tip of the knife comes out slightly wet. It’s something I learned on the fly, you don’t want it dry at all, otherwise it’s not pleasant to eat.
List of useful utensils to prepare your custard eggs
- A large bowl to beat the eggs
- A whisk (or a fork works fine too, no need for extravagance)
- A gratin dish or individual ramekins
- A tray or dish for the bain-marie
- A small knife to open the vanilla pod
Little tips to make your custard eggs like a chef… or almost
I’m going to share some personal remarks: if you forget to heat the milk before mixing, it just forms a block of eggs, and then, hello trouble. So yes, this detail may seem trivial but it’s critical. The bain-marie starts the cooking gently, don’t skip it.
I also find that adding the vanilla in pod form is more fragrant, but if you’re in a rush, the extract will do fine. Sometimes I forget to butter the mold, I really advise you not to do like me (scraping isn’t fun).
Finally, the cooking: watch it, but I swear, don’t believe cooking longer makes it better. On the contrary, it becomes dry and less pleasant. I like a creamy result, a bit wobbly, that warms the heart.
Can I use semi-skimmed milk for custard eggs?
Yes, it’s possible, but the result will be less creamy. Whole milk really brings that characteristic melting texture.
Can vanilla be replaced with another flavor?
Absolutely, citrus zest, cinnamon or even a hint of coffee can give a nice touch, but be careful not to distort the dessert.
How to store custard eggs?
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They keep well in the fridge, in an airtight container, for 2-3 days, and it’s even better cold, in my opinion.
Can this recipe be made without an oven?
Without an oven, it’s complicated to get this classic texture, but you can try gentle cooking in a saucepan while stirring frequently, for a different result.
