Gascon-Style Flan (Gâteau Millasson)

by0| PUBLISHED Feb 2, 2015 4:00 PM
Gascon-Style Flan (Gâteau Millasson)
This French egg custard is traditionally made with corn flour, but wheat flour works just as well. It puffs dramatically while cooking, then settles into a dense, delicately sweet flan. Matt Taylor-Gross
Share

This French egg custard is traditionally made with corn flour, but wheat flour works just as well. It puffs dramatically while cooking, then settles into a dense, delicately sweet flan.

Yield: serves 8

Ingredients

  • Unsalted butter, for greasing
  • 1 <sup>1</sup>⁄<sub>4</sub> cups flour, plus more for pan
  • <sup>2</sup>⁄<sub>3</sub> cup sugar
  • <sup>1</sup>⁄<sub>4</sub> tsp. kosher salt
  • 4 cups milk
  • 1 tsp. vanilla extract
  • 4 eggs

Instructions

  • Heat oven to 425°. Butter and flour a 10" pie plate; set aside. 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 center, and set around the edges, about 1 hour and 45 minutes. Transfer to a wire rack and let cool to room temperature. Chill 30 minutes before slicing.