Oeufs au Lait

Dessert

Oeufs au lait is a classic French dessert with roots stretching back to the Middle Ages. In many households, it was (and still is) served at the end of Sunday lunch or on special occasions, often accompanied by simple biscuits or a drizzle of homemade caramel.

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Servings 4

Ingredients 

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• 1 l whole milk
• 6 egg
• 100 gr sugar
• 1 vanilla pod (or 2 tsp vanilla extract)
• 100 gr granulated sugar
• 1 tbsp water

Equipment

• 1 large saucepan
• 1 mixing bowl
• 1 whisk
• 1 ovenproof baking dish (or individual ramekins)
• 1 double boiler pot (for bain-marie)
• 1 saucepan (for caramel)
• 1 spatula (for caramel)

Instructions

1. 1. Make the caramel sauce

   Place the sugar and water in a small saucepan over medium heat. Stir gently to dissolve the sugar, then stop stirring and let the mixture bubble. Watch closely as it turns from clear to golden amber. Once it reaches a rich amber colour, remove from the heat. Carefully swirl the pan to coat the bottom and sides of your baking dish or ramekins. Set aside to cool and harden slightly while you prepare the “oeufs au lait”.
2. 2. Heat the milk

   Pour the milk into a large saucepan. Split the vanilla pod lengthwise and scrape out the seeds, then add both pod and seeds to the milk. Stir in the sugar. Heat gently, stirring occasionally, until the milk just comes to the boil. Remove from the heat and set aside to infuse for a few minutes. Remove the vanilla pod before using the milk.
3. 3. Beat the eggs

   While the milk is heating, crack the eggs into a large mixing bowl. Beat them well with a whisk or fork until they are smooth and slightly frothy.
4. 4. Combine milk and eggs

   Slowly pour the hot milk into the beaten eggs, whisking constantly to avoid scrambling the eggs and to ensure a smooth, custardy mixture.
5. 5. Prepare for baking

   Pour the custard mixture over the cooled caramel in your baking dish or ramekins. For a bain-marie, place your baking dish inside a larger dish and fill the larger dish with hot water so it comes about halfway up the sides of your baking dish.
6. 6. Prepare for baking

   Place the dish or ramekins in a cold oven. Set the oven to 120°C (fan 100°C) and bake for 20 minutes. Then increase the temperature to 180°C (fan 160°C) and bake for a further 30–40 minutes, or until the top is golden and the centre is just set (it should still have a slight wobble).
7. 7. Cool and chill

   Turn off the oven and leave the door ajar to let the dish cool slowly. Once at room temperature, transfer to the fridge and chill for at least 2 hours, or preferably overnight, before serving.
8. 8. Serve

   To serve, gently run a knife around the edge of your dish or ramekins to loosen the custard from the sides. Place a plate on top, flip everything over in one confident move, and lift off the dish or ramekin so the gorgeous caramel sauce cascades over the top. If the caramel sticks the first time, don’t worry, just give it a gentle tap and try again. The result should be a smooth, glossy custard with a beautiful caramel topping every time.

Notes

• Caramel watch: Keep an eye on the caramel as it cooks, it can burn quickly.
• Vanilla options: If you don’t have a vanilla pod, vanilla extract works just as well.
• Make ahead: This dish is even better the next day.

About this recipe

Oeufs au lait is a classic French dessert with roots stretching back to the Middle Ages, when it was born in the heart of rural French kitchens. In those days, families relied on simple, readily available ingredients, fresh milk from their own cows and eggs from their hens, to create nourishing, comforting dishes that could feed a household with minimal fuss.

The recipe’s enduring charm lies in its rustic simplicity and the way it evokes memories of childhood and family gatherings.

Over the centuries, oeufs au lait evolved from a humble farmhouse staple into a beloved part of France’s culinary heritage. As trade routes expanded and new ingredients became available, the basic formula of eggs, milk, and sugar was sometimes enhanced with vanilla, imported from the colonies in the 17th century, adding a subtle, aromatic note that elevated the dessert without betraying its essential simplicity.

Some families even flavoured the milk with local herbs or spices, but the core of the recipe remained unchanged: a creamy, custard-like texture, gently set and served cool or at room temperature.

What truly sets oeufs au lait apart is its role as a living tradition, passed down from mother to daughter and grandmother to grandchild. Each family has its own version, with slight variations in proportions or the addition of caramel, but the spirit of the dish remains constant.

In many households, it was (and still is) served at the end of Sunday lunch or on special occasions, often accompanied by simple biscuits or a drizzle of homemade caramel.