For some reason the custard set in different ‘caramel’ shades, don’t ask me why.

Don’t you hate those recipes which only need either egg yolks or egg whites? Well I had this problem with the marshmallows. So I had to come up with something which used the egg yolks. A dessert with a crème anglaise/custard base is the first thing which cropped to mind. And of course don’t forget the dulce de leche. Unfortunately (or to my relief) I’ve finished the last jar of dulce de leche. So until I make the special trip to the Argentinian restaurant in the 5th, I won’t be making anything else with dulce de leche for a while.

Petits pots à la confiture du lait

290ml milk
200ml single cream
100g confiture du lait
4 egg yolks
1 egg

6 glasses

Preheat oven to 150°c.
Heat milk, cream and confiture de lait until the mixture is just below boiling point (make sure confiture de lait is dissolved). Beat together egg and yolks. Pour the cream mixture onto the eggs while beating continuously. Pour into the glasses. Put glasses into a roasting tin half filled with hot water (bain-marie). Bake in oven for 35- 40 minutes. Remove from the bain-marie, leave to chill and cover with cling film.

La recette en français

Petits pots à la confiture du lait

290ml lait
200ml crème
100g confiture du lait
4 jaunes d’oeuf
1 oeuf

6 verres

Préchauffez le four à 150°c et préparez un bain-marie. Faites bouillir le lait, crème et confiture du lait. Battrez les oeufs. Versez le crème/confiture sur les oeufs en battrant. Versez le mélange dans les verres. Posez-les ensuite dans le bain-marie déjà chaud. Faites-les cuire 35-40 mn. Laissez refroidir les crèmes et coubrez-les d’un film alimentaire.