Crème aux Œufs Recipe
- Daniel
- 9 minutes ago
- 2 min read
After returning from my work trip in Mumbai, I just wanted to slow down, to breathe a little. That’s when I remembered this humble dessert I once had in a small restaurant in Paris. Nothing fancy about the place, just honest French cooking.
And at the end of the meal, they served Crème aux Œufs. Warm, soft, with just the right sweetness. No bells and whistles, no garnish, just comfort in its purest form.
Crème aux Œufs literally means “cream with eggs.” It’s one of France’s oldest desserts, dating back to the 17th century. It was often made in home kitchens before refrigeration was common, a way to use up fresh milk and eggs.
Unlike crème brûlée, there’s no hard caramel layer on top; it’s baked gently in a water bath until the texture turns silky and just barely set. The beauty lies in its restraint, simplicity that feels honest.
If you’ve never made custard before, don’t worry, this is the perfect one to start with. It only takes a few ingredients and a little patience.
The key is to whisk slowly, add the warm milk gradually, and let the oven do the rest. Whether you serve it warm like they did in Paris, or chilled like pudding, this dessert always brings a quiet kind of peace after a long week.
Ingredients:
(Serve 4)
Whole Milk, 500g
Pure Vanilla Paste, 1 TSP
Egg Yolks, 4
Eggs, 2
Granulated Sugar, 80g Or 100g
Sea Salt, Pinch
Equipment:
Oven
Cast Iron Skillet Lodge 10"
Sauce Pot
Directions:
Heat the Milk
Preheat your oven.
In a small pot, warm the milk with vanilla over medium heat until tiny bubbles form at the edges — don’t let it boil.
Whisk the Eggs
In a bowl, whisk the egg yolks, whole eggs, sugar, and a pinch of salt until smooth and pale.
Combine Slowly
Gradually ladle the warm milk into the egg mixture, whisking constantly.
Do this slowly so the eggs don’t scramble. Continue until all the milk is incorporated and the sugar has dissolved completely.
Prepare the Baking Setup
Place your cast iron skillet inside a larger baking dish.
Pour hot water into the baking dish so it comes halfway up the sides of the skillet — this gentle water bath prevents curdling.
Strain and Bake
Strain the custard mixture into the skillet to remove any bits of cooked egg.
Tap gently to release air bubbles (or use a torch to pop them).
Bake until the custard is just set but still jiggly in the center.
Broil and Serve
Broil briefly until the top is lightly charred — keep a close eye on it so it doesn’t burn.
Serve warm for a soft, silky texture, or chill for a firmer set.
Perfect for this cozy season...
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