Caramel custard made with mountain eggs and whole milk.
Ingredients (serves 6)
A classic, creamy and flavourful dessert in which eggs play the leading role, alongside fresh milk and caramel.
6 mountain eggs
1 l of milk
150-180 g of sugar for the cream
100 g sugar for caramel
1 tablespoon of vanilla extract
Steps
Caramelize the sugar for the base
Put 100 g sugar in a saucepan or heatproof dish and let it melt until golden. Swirl the dish to coat the base, then leave it to cool.
Prepare the custard mixture
Whisk the eggs with the sugar for the custard, without beating them into a foam. Warm the milk with the vanilla (without boiling it) and pour it gradually over the eggs, stirring continuously.
Assemble and bake
Pour the mixture over the hardened caramel. Place the dish in a larger tray with water (bain-marie) and bake for 45–60 minutes at 160 °C, until set.
Chill well
Let the custard come to room temperature, then refrigerate for a few hours, ideally overnight.
Turn out for serving
Loosen the edges gently with a knife and invert the custard onto a serving plate so that the liquid caramel runs over the top.
