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