Oeufs au lait with caramel in Alain Ducasse style
Oeufs au lait with caramel in Alain Ducasse style. A simple recipe to make from Alain Ducasse's book, Nature volume 1.
Ingrédients pour 4 parts
- 2 eggs
- 125 g. sugar
- 1 lemon
- 500 ml. semi-skimmed milk
- 0.5 vanilla bean
- 4 egg yolks
Ustensiles
- baking dish
- oven
- 4 ramekine
- sauce pan
- strainer
- whisk
Préparation
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Pour the milk into the saucepan with the vanilla bean split in half and scraped and heat.
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In a bowl, mix egg yolks, whole eggs and 50g. of sugar.
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Whisk until the mixture is well combined and gradually add the hot milk, whisking continuously.
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Strain through a sieve.
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For the caramel, squeeze the lemon juice.
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Place 75 g of caster sugar in a saucepan and melt it gently until it turns golden then quickly pour in the lemon juice and stir well.
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Pour the caramel into the ramekins and divide the eggs in milk.
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Preheat the oven to 170°C (gas mark 5/6), place the half-filled casserole dish and the ramekins on top and bake for 20 to 25 minutes.
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Remove the dish, let cool and refrigerate until serving.