Monday, April 18, 2016

Oeuf au Lait/French Baked Pudding

Though i know many beautiful French desserts prepared with eggs, my today's post is my all time favourite. I had an immense chance to taste this super delicious pudding during one of our summer trip to Charente region of France.Though this Baked pudding ressembles as much as like crustless French Flan, somehow i found that the taste of this baked pudding is quite different from the Flan. No flour is needed obviously eggs plays an important role in this pudding. Just with four ingredients, you can simply whisk this dessert with less efforts. Even a kid can prepare this delicious pudding with the help of an adult as this pudding calls for baking. Once finished baking, this baked beauties are arranged in fridge before serving, this pudding when served chilled makes an excellent dessert after a meal.

French Baked Pudding,Oeuf au lait,French Vanilla pudding

When i went through many French blogs to check about this oeuf au lait, i found that this dessert is one of most favourite of many during their childhood. Whoever loves Flan which definitely go crazy if they enjoy this fantabulous dessert. Apart from the chilling part, this pudding asks just few minutes whisking and baking. Though many versions of Oeuf au lait do exists, i sticked with the usual one with vanilla flavor.This beautiful pudding is going to be a part of this month's blogging marathon as am running with Journey through the cuisine with French cuisine as theme in Alphabetic order and today's letter is 'O'.

French Baked Pudding,Oeuf au lait

500ml Milk
2 Eggs
1/4cup Sugar
1tsp Vanilla extract

Preheat a oven for 350F, meanwhile heat 3cups of water.

Pour the milk to a pan with sugar and vanilla, bring everything to boil and add the sugar, stir continously until the sugar gets dissolved. Remove from heat and let it cool until luke warm.

Beat the eggs in an another bowl, slowly whisk the milk to the eggs and pour this mixture in ramekins.

Baked Pudding,Oeuf au lait,

Arrange the ramekins in a large baking pan, pour the hot water around the ramelins and bake for 20minutes until the mixture sets.

Once cooled, arrange in fridge and let it sit for atleast 2 hours before serving.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63
An InLinkz Link-up


Pavani N said... Reply To This Comment

Love this delicious creamy French dessert with just a few ingredients -- it looks amazing.

Meena Kumar said... Reply To This Comment

Oh such pretty looking pudding and ramekins too.

Suma Gandlur said... Reply To This Comment

Seemso like you don't have any problem finding dishes for any alphabet in French cuisine. ☺
Love the color of the pudding and those cute mugs in which it is baked.

Usha Rao said... Reply To This Comment

Love this pudding. those ramekins are different and cute.

Srivalli said... Reply To This Comment

Sounds interesting..must taste delicious going by what you say..

Gayathri Kumar said... Reply To This Comment

Loving all your French recipes this BM, Priya. This pudding looks so lovely..

Sapana Behl said... Reply To This Comment

Baked French pudding looks sinful Priya.

vaishali sabnani said... Reply To This Comment

This is such a treat for dessert lovers , it looks fantastic .

Srividhya Gopalakrishnan said... Reply To This Comment

whoa.. a four ingredient fix :-) Yummulicious

The Pumpkin Farm said... Reply To This Comment

love those pots , this dessert should make to the classic desserts list

Amara Annapaneni said... Reply To This Comment

The pudding looks amazing and you are tempting me to make it right away... Bookmarked

Harini-Jaya R said... Reply To This Comment

The cute mugs grabbed my attention, Priya. They look so cute. The pudding looks just as inviting.

Kalyani said... Reply To This Comment

my elder one is liking ur series with French names - she wants to learn some eggless french dishes, so will ping u separately if u have time , Priya :))

Smruti Shah said... Reply To This Comment

I love puddings and this one looks so amazing. I loved the pots in which you made it :)

Sandhya Ramakrishnan said... Reply To This Comment

Looks marvelous and you have absolutely come up with lovely dishes for this marathon. Love the ramekins you have used for these!

Chef Mireille said... Reply To This Comment

is this the same as what we call creme brulee?

Priya Srinivasan said... Reply To This Comment

Cute Lil ramekins, definitely a treat for egg-lovers!!