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Le Chaudron recipe
Œufs au lait à la cannelle
Cinnamon baked custard
⏱ 50 minServes 4Easy220 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
4eggs
750 ml (3 cups)milk
80 g (3 oz)sugar
1 teaspoonground cinnamon
1 teaspoonvanilla extract
- 4 eggs
- 750 ml (3 cups) milk
- 80 g (3 oz) sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Bring the milk to a simmer with the cinnamon and vanilla.
- Whisk the eggs and sugar.
- Slowly pour in the hot milk, whisking.
- Divide among ramekins and set in a baking dish with hot water halfway up.
- Bake at 160°C (325°F) for 35 minutes until set but still slightly wobbly.
- Cool, then refrigerate for 2 hours.
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