4567 Oeufs à la Religieuse

Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Lightly bake a tall-sided flan case of a size appropriate to the number of portions of eggs to be placed inside. Coat the inside with Royal Icing Pralin and place to dry in a moderate oven.

In the meantime poach the required number of fresh eggs in boiling milk sweetened with 250 g (9 oz) sugar per 1 litre ( pt or U.S. cups) of milk. Whilst the yolks are still soft, remove them and drain, then arrange them in the prepared flan case. Between each egg place a small slice of pineapple cut to the shape of a cockscomb.

Thicken the milk in which the eggs were poached with 6 egg yolks and 5 eggs per 1 litre ( pt or U.S. cups) of milk. Pass through a fine strainer and pour it over the eggs in the flan.

Place in a warm oven to cook and lightly colour the custard.