Step-by-Step Preparation
1. Mix milk and sugar
In a large bowl, combine the warm milk with the sugar until fully dissolved. If using vanilla, add it now.
2. Gently beat the eggs
In another bowl, beat the eggs lightly, avoiding foam — this is key to achieving a silky texture.
3. Combine and strain
Pour the eggs into the sweetened milk and mix gently. Then strain the mixture to remove lumps and get a smooth batter.
Cooking with a Bain-Marie: The Secret to Creaminess
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Preheat the oven to 200 °C (390 °F).
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Pour the mixture into individual molds, leaving some space at the top.
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Place the molds inside a deep baking dish filled with hot water until it reaches halfway up the molds.
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Bake for about 45 minutes, until the surface is golden and a toothpick inserted comes out clean.
Cooling and Serving
Let it cool to room temperature, then refrigerate for at least 2 hours before serving. Chilled, the flavor and texture improve greatly, and the golden top becomes simply irresistible.
Tips and Variations
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Different aromas: Besides vanilla, try cinnamon, lemon or orange zest, or a touch of cardamom.
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Elegant presentation: Serve with fresh fruit, a drizzle of caramel, or a sprinkle of cinnamon powder.
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Storage: Keep refrigerated in a covered container for up to four days to maintain freshness.
Quick Summary
| Step | Key Detail |
|---|---|
| Base mix | Milk, sugar, eggs (+ optional vanilla) |
| Beating | Gentle, no foam |
| Cooking | Bain-Marie at 200 °C for ~45 minutes |
| Cooling | Room temp first, then refrigerated |
| Extras | Aromas, fruits, and presentation |
| Storage | Up to 4 days in the fridge, covered |
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