Dessert au lait et aux œufs



  • 425 ml (14,37 oz) of milk
  • 2 eggs
  • 85 g  (0,18 lbs) granulated sugar
  • 1 tablespoon of vanilla extract

Grease the bowls well. Set the oven to 180 (352) degrees.
Cook milk, vanilla and granulated sugar in a sauce pan, stirring constantly. Remove from the stove and let it cool.
Whisk the eggs well in a large bowl. Slowly add the milk and mix.
Place the bowls in a bowl filled halfway with hot water.
Combine the two mixtures, mix well and divide into bowls. Bake for 20 minutes and let cool. Serve after cooling in the refrigerator.


 

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