The vanilla egg custard is the nicer cousin of the crème brûlée if you wish! No waste, you need the whole eggs! Healthier, no heavy cream in the recipe! So easy to prepare! You won’t need a torch as there is no caramelized top.
Egg custard: a family affair
This recipe, la crème aux oeufs or custard or pudding, is in fact a recipe affair because it is my Maman’s! What a success that recipe has in the house! I really like that recipe compared to the crème brûlée because you are using the entire eggs not just the yolks. Also, I always have milk for sure in the fridge, the heavy cream not all the time. Crème brûlée is still my favorite though.
The consistency is still creamy but less richer and heavy. It makes the perfect not-too-sweet dessert for all ages of the family. Oh and did I mention how easy and quick it is?
And voilà! How simple was that? A homemade dessert that will seduce your family or guests.
You could consider this dessert as a quick and weekday dessert if you need one. Also, it can be a last minute one, all ingredients are common ones in your pantry and fridge. If you have funkier ramekins it could be cute.
Also, add a few fruits on the side and present it in a plate and voilà! A great recipe from Bon Appét’Eat to share with your crowd 🙂
I highly recommend making my recipes using a scale but for your convenience I have also converted the recipe using this website.
Vanilla Egg Custard
- 5 eggs large
- 1/2 cup Sugar 100g
- 750 ml Milk
- 2 tsp Vanilla extract or a vanilla bean
- Preheat the oven at 390F.
- Beat the eggs with the sugar.
- Add the milk and the vanilla extract and stir well.
- Pour in a the ramekins that goes in the oven and bake it for 45 minutes at 390F.
- Allow to cool down and garnish with fruits. Serve.