The Best Baked Egg Custard : Oeuf au Lait Recipe

French

A smooth and comforting baked egg custard made with simple ingredients and gentle flavors.

This classic French dessert known as “Oeuf au lait“, brings warmth to any moment and offers a creamy texture that’s effortless to prepare and always satisfying.

The Best Baked Egg Custard (Oeufs au Lait) : Classic French Recipe Made Easy

This baked egg custard is one of my most cherished desserts.

It instantly brings back memories of preparing it with my mother, especially during Ramadan evenings.

Even today, I love creating a small, cozy snack table once the kids are asleep, pouring a warm mint tea, adding a handful of salted nuts, and savouring this silky custard.

It’s simple, comforting, and absolutely delicious.

At home, each of my kids has their own preference, but my youngest is truly devoted to this dessert.

He insists on having his custard at snack time, and no store-bought version can replace the homemade one.

Of course, that fills my heart… even if it means the others would rather choose chocolate fondant cake or apple loaf.

There’s always one kid who stands out, every mom knows this scene!

Now it’s your turn to enjoy this timeless, foolproof French dessert.

Ingredients You Need for a Perfect Egg Custard

• 2 egg yolks : These enrich the custard, giving it a silkier, creamier finish and helping it set beautifully.
• 1 whole egg : Provides structure while keeping the texture soft rather than firm or rubbery.
• 250 ml (1 cup) milk : Whole milk gives the creamiest result, but semi-skimmed also works well. Heat it gently to infuse the vanilla.
• 25 g (2 tbsp) sugar : Just enough to sweeten without overpowering the dessert. Adjust to taste if you prefer a more delicate sweetness.
• 1 vanilla bean : Split and scraped for the best natural flavor. You may use vanilla extract or citrus zest as an alternative.

For the caramel :

• 50 g (¼ cup) sugar : Melted gently until amber in color for a rich caramelized base.
• A squeeze of lemon juice : Prevents crystallization and keeps the caramel smooth and easy to pour.

Step-by-Step Instructions (Beginner Friendly)

– Preheat the oven to 170°C (340°F) : This gentle temperature ensures a soft, trembling custard.

– Warm the milk with vanilla

• Split the vanilla bean, scrape the seeds, and add both seeds and pod to the milk.
• Heat just before boiling, then remove from heat.

– Whisk the eggs and sugar : In a large bowl, whisk the yolks, whole egg, and sugar for 2–3 minutes until lightly foamy.

– Temper the egg mixture : 

• Remove the vanilla pod from the milk.
• Pour a small amount of warm milk over the eggs while whisking quickly to avoid scrambling.
• Continue adding milk gradually.

– Prepare the caramel :

• Heat the sugar until golden.
• Add a touch of lemon and pour the caramel into your ramekins before it hardens.

– Fill the ramekins : Pour the custard mixture gently over the caramel.

– Bake in a water bath : Place the ramekins in a baking dish, pour in hot water around them, and bake for 25–30 minutes.

– Check doneness : The custard should be set around the edges and slightly wobbly in the center. A knife inserted should come out clean.

– Cool and refrigerate :  Let cool completely, then refrigerate for at least 2 hours. Unmold just before serving.

Egg Custard Recipe in Video

And for those who prefer watching over reading, I’ve also included a video showing the full preparation.

Key Tips to Avoid Mistakes

– Prevent bubbles : Stir gently instead of whisking hard to keep the top smooth and flawless.

– Avoid overbaking : Remove the custards from the oven as soon as they wobble slightly in the center to prevent a grainy texture.

– Adjust the creaminess :

• Whole milk creates a richer, creamier custard.
• Semi-skimmed milk gives a lighter result.
• A splash of cream makes the custard extra silky and soft.

Delicious Variations

– Caramel base : Pour a thin layer of liquid caramel into the ramekins for a deeper, slightly toasted flavor.

– Citrus twist : Add lemon or orange zest for a bright and fragrant note.

– Warm spices : Mix in a little cinnamon, cardamom, or extra vanilla for a cozy, aromatic dessert.

– Richer texture : Replace one-third of the milk with cream for a more luxurious mouthfeel.

Storage Tips

– Refrigeration : Store the custards in airtight containers for up to 48 hours.

– Avoid freezing : Freezing breaks the structure and causes the texture to separate.

– Chill before serving : Let the custards rest in the fridge for at least 2 hours so they set perfectly.

 Other Desserts To Try

• French Antilles Coconut flan : Flan coco
• Creamy French Cherry Clafoutis
• Apricot Clafoutis
• French creme caramel with condensed milk