brebis-lacaune

Custard tart with ewe curds


 
Nombre de personnes : 12 people - 12 ramekins
Temps de préparation : 15 minutes
Informations pour la cuisson : about 30 minutes in bain-marie at 180°C - 350°F
Difficulté : Easy
Coût : Medium
Ingredient(s) :
  • 6 eggs
  • 1l ewe’s milk
  • 150g powdered sugar
  • vanilla extract
  • toffee
Receipt :

In a mixing bowl, whip the eggs with sugar. Pour the milk and mix. Add a bit of vanilla. Fill in the ramekins with the mixture.

Place the ramekins in bain-marie on an oven dish, and cook during about 30 minutes, in a preheat oven to 180°C - 350°F. The mixture should not boil.

If you want to flavour your custards with toffee, you can dissolve sugar with water in a saucepan to get a good toffee. It only remains for you to pour first the toffee into the bottom of the ramekins, and then add the mixture.

Put the custards in the fridge during 3 hours.