The culinary memory collection booklet

The Corbières Fenouillèdes Regional Nature Park has carried out a “culinary memory collection” which has resulted in a compendium of nearly 360 recipes.

Here we present those for Mongetas (Caudiès) and eggs with milk from “Mémère” (Ansignan)


Recipes from Fenouillèdes

Mémère's eggs with milk

Preparation 20 min / cooking 30 min

Ingredients for 6 people:
1 liter whole milk / 6 tablespoons fine sugar / 6 large free-range eggs / 1 vanilla pod

Preparation :
– preheat your oven to 180°C
– in a saucepan, boil the milk with the split vanilla pod for at least 5 min over low heat so that the water evaporates as much as possible ; remove the vanilla pod
– in a large bowl, beat the eggs and sugar with a fork for 5 to 10 min
– pour the hot milk over the sweetened eggs a little at a time
– transfer the mixture with a strainer to a rectangular ovenproof dish
– bake in a bain-marie for 30 min at 180°C

The eggs are ready when a golden crust has formed on top.