Desserts and cookies

A family affair: the cousin of the crème brûlée, la crème aux oeufs

February 23, 2014

This recipe, la crème aux oeufs or custard or pudding,  is in fact a recipe affair because it is my Maman’s!  What a success that recipe has in the house!  I really like that recipe compared to the crème brûlée because you are using the entire eggs not just the yolks.   Also, I always have milk for sure in the fridge, the heavy cream not all the time.  Crème brûlée is still my favorite though.

The consistency is still creamy but less richer and heavy.  It makes the perfect not-too-sweet dessert for all ages of the family.  Oh and did I mention how easy and quick it is?


And voilà!  How simple was that?  A homemade dessert that will seduce your family or guests.

Have a wonderful sunday!  Specially if you are Canadian… ! Go Canada! Goooold!

Crème aux oeufs

La crème aux oeufs

Yield: 8 ramekins


  • - 5 eggs
  • - 130g of sugar
  • - 750ml of milk
  • - 2 tea-spoon of vanilla extract or a vanilla bean


  1. - Preheat the oven at 390F.
  2. - Beat the eggs with the sugar.
  3. - Add the milk and the vanilla extract and stir well.
  4. - Pour in a dish that goes in the oven and bake it for 45 minutes at 390F.
  5. - Allow to cool down and serve.


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