oeufs au lait

Les Copains Bretons’ œufs au lait combine semi-skimmed milk, whole eggs, sugar and vanilla in a baked custard. This profile follows the recipe’s individual ramekin option, with vanilla infused into the milk before baking.

A split half vanilla pod is scraped into the milk with its shell. The milk comes to a boil, then rests covered off the heat for ten minutes to take on the vanilla.

Seven whole eggs are whisked with sugar. The vanilla shell is removed from the milk, which is poured into the egg mixture while it is whisked together.

The custard is divided between ramekins and baked in a water bath. This version uses the milk-and-egg mixture directly, with the infused vanilla running through each individual portion.

The ramekins are left to cool before serving. The recipe also permits one gratin dish in place of the individual containers; the selected ramekins give the same custard a separate portion for each serving.