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This is simply egg bread. It has the good taste of simple things, real things. This was the family Sunday dessert, the most popular dessert before it was dethroned in hardly two or three decades by Catalan cream.

1. Preheat the oven at 6 (180°). Boil the milk and the sugar. Beat the eggs and pour on the milk, beating firmly. Add the essence of your choice.
2. Caramelise the mould and pour in the mixture of eggs/milk. Steam at the bottom of the oven for 45 minutes.
3. Leave to cool before removing from the mould.