Ingredients with Measurements:
- 6 eggs
- 1 cup milk
- 1/2 cup heavy cream
- 1/4 cup sugar
- 1 tsp vanilla extract
- Pinch of salt
Special equipment needed:
- 6 ramekins
- Baking dish
- Whisk
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a mixing bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, and salt until well combined.
3. Pour the mixture into the ramekins, filling them up to about 3/4 full.
4. Place the ramekins in a baking dish and fill the dish with hot water, about halfway up the sides of the ramekins.
5. Bake for 30-35 minutes, or until the custard is set and the tops are lightly golden.
6. Remove the ramekins from the baking dish and let them cool to room temperature.
7. Once cooled, cover the ramekins with plastic wrap and refrigerate for at least 2 hours, or overnight.
8. To serve, remove the plastic wrap and run a knife around the edges of the ramekins to loosen the custard.
9. Invert the ramekins onto individual plates and serve chilled.
- Time:
Preparation time: 10 minutes
- Cooking time: 30-35 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- 6 servings
Nutritional information:
- Calories: 200
- Fat: 14g
- Carbohydrates: 11g
- Protein: 7g
Substitutions for ingredients:
- Whole milk can be used instead of heavy cream for a lighter version.
- Maple syrup or honey can be used instead of sugar for a natural sweetener.
Variations:
- Add a tablespoon of rum or brandy for a boozy twist.
- Top with fresh berries or whipped cream for a decadent dessert.
Tips and tricks:
- Be sure to whisk the custard mixture well to ensure a smooth texture.
- To prevent the custard from curdling, make sure the water in the baking dish is hot before placing the ramekins in it.
Storage instructions:
- Cover the ramekins with plastic wrap and refrigerate for up to 3 days.
Reheating instructions:
- Bemange aux Oeufs is best served chilled, but can be reheated in the oven at 350°F for 5-10 minutes.
Presentation ideas:
- Serve on a decorative plate with a sprig of mint for a pop of color.
Garnishes:
- Fresh berries, whipped cream, or a dusting of powdered sugar.
Pairings:
- A light white wine or champagne pairs well with this dessert.
Suggested side dishes:
- This dessert can be served as a standalone dish.
Troubleshooting advice:
- If the custard is not setting, bake for an additional 5-10 minutes.
Food safety advice:
- Make sure the eggs are fresh and not expired.
- Store the dessert in the refrigerator to prevent spoilage.
Food history:
- Bemange aux Oeufs is a classic French dessert that dates back to the 17th century.
Flavor profiles:
- Creamy, sweet, and slightly eggy.
Serving suggestions:
- Serve as a dessert after a French-inspired meal.
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Region: French