Chaudeau

Delicious, creamy, festive eggnog

Serves 6 people

  • 1 vanilla pod
  • 1 cinnamon stick
  • 1 litre milk
  • 4 eggs
  • 1 lime zest
  • 100 gr sugar

Preparation

Make the recipe in a saucepan.

  1. Split the vanilla bean lengthwise. Put in a pan with the milk, cinnamon stick, lemon peel and sugar cane. Bring everything to the limit of boiling, mixing MUST NOT boil.
  2. Remove the pan from heat. Take off a ladle of hot milk. Pour the milk into a bowl and let cool.
  3. Break the eggs into a bowl and beat in omelette. While whisking, pour the warm milk over the eggs.
  4. Put this mixture into the pan containing the remaining milk, whisking constantly.
  5. Put the pan on low heat and heat, turning until the preparation thickens and coats the spoon. DO NOT BOIL.
  6. Remove from heat. Let cool in a bowl. Pour into glasses and serve warm.

Serve with biscuits.

Flaunt Your Frenchness

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  1. […] Coming from Guadeloupe, Chaudeau is a kind of eggnog of the Caribbean. It is served at weddings, communions and christenings, with a cake. Find the full recipe here. […]