Description

Crème Dessert Dorée au Four is a delightful baked custard that boasts a creamy, smooth texture with a hint of vanilla sweetness. This elegant dessert melts in your mouth, making it an ideal crowd-pleaser for family dinners or special occasions. Using whole eggs instead of just yolks guarantees a light, airy consistency, preventing the richness from becoming overwhelming. Baked to a golden perfection, this treat not only tantalizes your taste buds but also evokes nostalgic childhood memories with every bite. Enjoy it chilled after a meal, and let its subtle flavors blend beautifully as it rests in the refrigerator. Whether you serve it alone or dress it up with fresh fruit, this Crème Dessert will impress your guests and leave them asking for the recipe.

Ingredients

Scale

500 ml lait entier
125 g sucre
4 œufs
1 gousse de vanille
30 g maïzena

Instructions

Preheat your oven to 175°C (350°F). This ensures even baking of the custard.
In a large bowl, whisk together the eggs and sugar until the mixture lightens in color and becomes frothy. Add the cornstarch and mix well to prevent lumps.
Gradually pour in the warm whole milk and the vanilla bean (split and seeds scraped), ensuring the cornstarch is fully dissolved.
Pour the mixture into 6 ramekins, filling them about three-quarters full. Place the ramekins in a baking dish and add hot water to the dish until it reaches halfway up the sides of the ramekins.
Bake in the preheated oven for 25 to 30 minutes, or until the edges are set but the center remains slightly jiggly (aim for about 70°C in the center).
Remove from the oven and let cool before refrigerating for at least 2 hours, preferably overnight.
Serve chilled, optionally garnished with caramel sauce or fresh fruits.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: French

Nutrition

Serving Size: 1 ramekin (120g)
Calories: 202
Sugar: 22 g
Sodium: 90 mg
Fat: 7 g
Saturated Fat: 4 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 0 g
Protein: 6 g
Cholesterol: 128 mg

Keywords: For variety, try infusing the milk with citrus zest or spices like nutmeg before mixing it with the eggs. Keep an eye on the custards towards the end of baking to prevent overcooking, which can lead to a grainy texture. This dessert can be made a day in advance for optimal flavor and texture development.