Eggs with milk, a grandmother’s recipe with an incomparable taste
Ingredients:
1L of milk (preferably whole for a creamier dessert but it also works with semi-skimmed milk)
100g of white sugar
1 or 2 sachets of vanilla sugar (according to your taste) (optional)
2 tsp of flavoring vanilla (optional) OR 2 tbsp rum (vanilla or rum depending on your taste)
6 eggs
Preparation:
Boil the milk with the sugar, vanilla sugar and vanilla. Then you remove it from the heat (yes the milk overflows quickly be careful), and you let it cool a little (just long enough to prepare the eggs).
Whisk the whole eggs, to make them foam a little.
Then gradually add the milk to the eggs, STIRRING CONSTANTLY OTHERWISE YOUR EGGS WILL BE SEIZED AND MAKE LUMBLES.
This is the first big important info.
It’s really very important, we pour the milk very slowly into the eggs, stirring well.
In itself, it’s easy, you just have to follow the procedure well.
Then you place these eggs in milk in your dish (I use a Pyrex dish) which you place itself in a larger dish to be able to cook your eggs in a bain-marie.
Cooking
Place this double dish in the oven and add boiling water to the dish below to cook the eggs in a bain-marie.
You will find some recipes where the eggs in milk are not cooked in a bain-marie, really I assure you, having tested almost all of them, that this grandmother’s recipe gives much more beautiful eggs
Avoid doing this and then taking the dish to the oven, you risk scalding yourself. This must be done when the dish is placed in the oven.
Finally you can start your oven. Yes you read correctly, you do not have to start the oven before. The oven must be cold and gradually heat up, otherwise you will “seize” your eggs there too.
20 minutes at 120°C in a cold oven then
20 minutes at 180°C
