Preparation of the Milk: In a saucepan, bring the milk to the boil with the powdered sugar, cane sugar and vanilla extract.
Beat the Eggs: Meanwhile, in a bowl, beat the eggs until they have the consistency of an omelette.
Milk and Egg Combination: Once the milk is boiling, slowly pour it over the beaten eggs, continuing to beat to avoid cooking the eggs.
Preparation of the Ramekins: Cover the bottom and sides of the ramekins with caramel.
Distribution of the Preparation: Pour the egg and milk preparation into the prepared ramekins.
Initial Cooking: Place the ramekins in a cold oven. Bake at 120°C and cook for 20 minutes.
Temperature Increase: After 20 minutes, increase the oven temperature to 180°C and continue cooking for an additional 10 minutes.
Final Cooking Step: Finally, increase the temperature to 210°C and cook for another 5 minutes.
Cooling: Remove the ramekins from the oven and let them cool to room temperature.
Service: Serve the milk eggs once cooled, for optimal tasting.
Advice
Be sure to pour the milk gradually to avoid cooking the eggs.
Monitoring cooking is essential to achieve the perfect texture.
You can accompany this dessert with fresh fruit or a coulis of your choice for an even more indulgent touch.
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