Black Raspberry French Custard Cake | Millasson
Dive into the delightful world of French desserts with this irresistible French Custard Cake! Originating from the South West Region of France, the “Millasson” is a dreamy cross between a clafoutis and the enchanting magic cake. Perfectly light yet decadently satisfying, it’s a showstopper that’s easier to make than you might think!
Looking for some inspiration?… For more Millasson Recipes, click HERE! ; for more Clafoutis Recipes, click HERE! ; for more Flan Recipes, click HERE! ; for more Recipes with Black Raspberries, click HERE! ; for more Recipes with Raspberries, click HERE! ; for more Cake Recipes, click HERE! ; and for more Muffin Recipes, click HERE!
Be the first to know about new videos? Hit the subscribe BUTTON now!
~BE SURE TO SUBSCRIBE TO RECEIVE NEW RECIPES DIRECTLY IN YOUR INBOX~
Black Raspberry French Custard Cake | Millasson
Equipment
Ingredients
- 6 oz (170 g) black raspberries (Washed | Pat Dry)
- 2 oz (55 g) black raspberries (Washed | Pat Dry | Decoration)
- 4 eggs (Large | At Room Temperature)
- 5.30 oz (150 g) granulated sugar
- 1 tsp (5 g) vanilla bean paste
- 4.41 oz (125 g) all-purpose flour
- 17.64 oz (500 g) milk (At Room Temperature)
Instructions
- Line a 9-inch | 22 cm fluted tart pan like you would usually do and set aside. NOTE: For this recipe, I used my Pie Flexipan® Mold placed on top of a medium perforated baking sheet. Set aside.
- Preheat oven to 400F/200C.
MILLASSON PREPARATION
- Wash the black raspberries under cold water. Pat them dry. Set aside on a kitchen towel to absorb the extra liquid.6 oz black raspberries
- In your mixing bowl, beat the eggs together with the granulated sugar and Vanilla bean until light and fluffy (about 2 minutes on medium high speed). Mix in the all-purpose flour, add the milk. Continue mixing until all is combined.4 eggs, 5.30 oz granulated sugar, 1 tsp vanilla bean paste, 4.41 oz all-purpose flour, 17.64 oz milk
BAKE!
- Bake for 30 minutes at 400F/200C. (Every oven heats differently, monitor your clafoutis from 25 minutes). It is ready when puffed and golden and when the toothpick inserted comes out clean or with little to no crumbs.
- Once your French Custard Cake with Berries is out of the oven, let it cool down completely in the mold. Cover with a plastic wrap and refrigerate for at least a couple of hours. Then, slice and serve with extra berries on top. Enjoy & Bon Appétit!NOTE: Wrap left over cake in plastic film and store in the refrigerator up to 3 days.2 oz black raspberries
Video
Nutrition
Credit: Lauren from the blog Lolo et sa Tambouille ; Recipe: Millasson aux Framboises. This is such a great recipe, it reminds me of the clafoutis but also the magic cake that everyone adores! Merci pour la recette Lolo! ~Nessa
Entre le clafoutis et le gâteau magique, le millasson est un dessert très agréable à déguster. Juste cuit, il garde tout son crémeux. C’est une spécialité du Sud-ouest qui remonte aux temps des Gaulois où à l’époque le “millas” était préparé avec de la farine de millet. Servi bien frais il est tout simplement irrésistible!
HUM ! Je mets de côté pour la saison des mûres (framboises noires) Bises
Il est vraiment excellent ce millasson, par contre je te conseille de le faire avec des framboises rouges ou jaunes si tu ne trouves pas des noires, car je pense avec les mures il y a trop de petites graines dedans. Passes une excellente journée nous on est en automne en ce moment 🙂 Bises, ~Nessa