Recipes > Desserts > Pain d'Oeufs

Pain d'Oeufs


  • 6 eggs
  • sugar
  • pinch of salt
  • 1/2 teaspoon vanilla
  • 3 cups of milk


Beat the eggs slightly, add six tablespoons sugar, the salt and vanilla. Scald the milk and pour slowly over the eggs, stirring constantly.

Melt in a granite or aluminum baking dish six tablespoons of sugar until brown, using no water. Pour the custard into this, set into a pan of hot water and bake in a slow oven 45 minutes or more until the custard is set, and a testing knife comes out clean. The water in the pan must not boil.

When perfectly cold turn upside down into a glass or china serving dish.


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The Suffrage Cook Book (1915).

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