Gâteau Millasson (Gascon-Style Flan) Recipe
- 10 years ago
Not a pie, not a cake... Just incredible!
Ingredients:
Unsalted butter, for greasing pie plate
1-1⁄4 cups (300 mL) flour, plus more for pie plate
2⁄3 cup (150 mL) sugar
1⁄4 tsp (1 mL) sea salt
4 cups (1L) milk
1 tsp (5 mL) vanilla extract
4 Large eggs
Method:
Heat oven to 425°F (220ºC).
Butter and flour a 10" pie plate.
Whisk flour, sugar, and salt in a bowl.
Whisk milk, vanilla, and eggs in another bowl until combined. Slowly whisk dry ingredients into wet ingredients to make a smooth batter. Pour batter into prepared pie plate; bake until browned in places, puffed in the centre, and set around the edges, about 90 minutes.
Transfer to a wire rack and let cool to room temperature, then chill in the fridge 30 minutes before slicing.
Ingredients:
Unsalted butter, for greasing pie plate
1-1⁄4 cups (300 mL) flour, plus more for pie plate
2⁄3 cup (150 mL) sugar
1⁄4 tsp (1 mL) sea salt
4 cups (1L) milk
1 tsp (5 mL) vanilla extract
4 Large eggs
Method:
Heat oven to 425°F (220ºC).
Butter and flour a 10" pie plate.
Whisk flour, sugar, and salt in a bowl.
Whisk milk, vanilla, and eggs in another bowl until combined. Slowly whisk dry ingredients into wet ingredients to make a smooth batter. Pour batter into prepared pie plate; bake until browned in places, puffed in the centre, and set around the edges, about 90 minutes.
Transfer to a wire rack and let cool to room temperature, then chill in the fridge 30 minutes before slicing.