Gâteau Millasson
This gâteau is actually a flan and originates from the Gascogne region in southwest France. Unlike the flans which consists mainly of eggs, the flour in this recipe adds weight for a heftier, denser confection. Also, as such,the top surface will puff up while in the oven and take in a golden to medium brown hue.
Once cooled, serve your slices along with fresh berries or whipped cream. Like the flaugnarde, this gâteau could be a great addition to your brunch table!
Serves: 8
Prep time: 10 minutes
Cook time: 30 minutes
Ingredients:
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unsalted butter for greasing
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1 1⁄4 cups flour
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2⁄3 cup sugar
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1⁄4 tsp. kosher salt
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4 cups milk
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1 tsp. vanilla extract
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4 eggs
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Heat oven to 425° Butter and flour a 10" pie plate and set aside.
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Whisk flour, sugar, and salt in a bowl.
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Whisk milk, vanilla, and eggs in another bowl until combined.
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Slowly whisk dry ingredients into wet ingredients to make a smooth batter.
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Pour batter into prepared pie plate; bake until browned in places, puffed in the center, and set around the edges, about 1 hour and 45 minutes.
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Transfer to a wire rack and let cool to room temperature. Chill 30 minutes before slicing.
