Light vanilla egg custard

Ingredients

• 1 litre Semi‑skimmed milk (semi‑skimmed, at room temperature)
• 1 bean Vanilla bean (or 1 teaspoon vanilla extract)
• 6 units Eggs (fresh eggs, at room temperature)
• 50 g Sugar or sugar substitute (or 2 tablespoons erythritol (zero calorie))
• 1 zest Lemon zest (optional) (for flavoring, optional)
• 1 stick Cinnamon stick (optional) (for infusion, optional)

Instructions

1. Prepare the milk and vanilla

   Pour the litre of semi‑skimmed milk into a saucepan. Split the vanilla bean lengthwise with a knife, scrape the seeds and add them to the milk (or add the extract).

   Time: PT5M

2. Beat the eggs and sugar

   Break the 6 eggs into a large bowl, add 50 g of sugar (or the substitute) and whisk vigorously until the mixture lightens slightly.

   Time: PT2M

3. Bring the milk to a boil

   Heat the milk over medium heat until it simmers (almost boiling). Remove from heat and discard the vanilla bean (or keep the extract).

   Time: PT5M

   Temperature: 90°C

4. Temper the egg‑milk mixture

   Gradually pour the hot milk onto the egg‑sugar mixture while whisking constantly to avoid cooking the eggs.

   Time: PT3M

5. Prepare the bain‑marie

   Fill a roasting pan with water to one‑third of its height. Place the pan containing the custard in the water (the water level should reach two‑thirds of the container).

   Time: PT2M

6. Bake

   Bake the bain‑marie at 160°C for about 30 minutes, until the custard is set but still slightly trembling in the centre.

   Time: PT30M

   Temperature: 160°C

7. Cool completely

   Remove the pan from the bain‑marie, let cool at room temperature for at least 1 hour, then place in the refrigerator before unmolding.

   Time: PT1H

8. Unmold and serve

   Gently run a spatula around the edge, invert the pan onto a plate and serve plain or with lemon/orange zest.

   Time: PT5M

Nutrition Facts

Calories

128

Protein

7 g

Carbohydrates

8 g

Fat

6 g

Fiber

0 g