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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.

Oeufs au lait with caramel in Alain Ducasse style. A simple recipe to make from Alain Ducasse's book, Nature volume 1.
0 com. Easy 0.96 € 225 Kcal.

Time

Total time
2 h. 40 min.
= Prepare time
15 min.
+ Cook time
25 min.
+ Sleep time
2 h.

Utensils

1 sauce pan1 strainer1 baking dish1 oven1 whisk4 ramekine

Ingredients for 4 parts

Steps

  1. Pour the milk into the saucepan with the vanilla bean split in half and scraped and heat.
  2. In a bowl, mix egg yolks, whole eggs and 50g. of sugar.
  3. Whisk until the mixture is well combined and gradually add the hot milk, whisking continuously.
  4. Strain through a sieve.
  5. For the caramel, squeeze the lemon juice.
  6. 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.
  7. Pour the caramel into the ramekins and divide the eggs in milk.
  8. 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.
  9. Remove the dish, let cool and refrigerate until serving.

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