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French Custard Cake with Berries | 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!

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French Custard Cake with Berries | Millasson

bakingwithnessa
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!
Prep Time 10 minutes
Bake Time 30 minutes
Total Time 40 minutes
Course Dessert
Cuisine French
Servings 8

Ingredients
 

  • 2.65 oz (75 g) raspberries (Washed | Pat Dry)
  • 2.65 oz (75 g) blueberries (Washed | Pat Dry)
  • 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
 

MILLASSON PREPARATION

  • Wash your berries under cold water. Pat them dry. Set aside on a kitchen towel to absorb the extra liquid.
    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.
    2.65 oz raspberries, 2.65 oz blueberries, 4 eggs, 5.30 oz granulated sugar, 1 tsp vanilla bean paste, 4.41 oz all-purpose flour, 17.64 oz milk
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  • Pour your batter into the prepared tart pan. Sprinkle the berries on top.
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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.
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  • 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. Enjoy & Bon Appétit!
    NOTE: Wrap left over cake in plastic film and store in the refrigerator up to 3 days.

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Special Notes

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Nutrition

Nutrition Facts
French Custard Cake with Berries | Millasson
Amount Per Serving
Calories 210 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 89mg30%
Sodium 56mg2%
Potassium 160mg5%
Carbohydrates 36g12%
Fiber 1g4%
Sugar 23g26%
Protein 7g14%
Vitamin A 228IU5%
Vitamin C 3mg4%
Calcium 95mg10%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword best berry millasson, best clafoutis recipe, blueberry, bon cook, easy french clafoutis, easy millasson recipe, french custard cake recipe, french flan recipe, guy demarle, Raspberry
Did You Make This Recipe?Use #BakingWithNessa when posting a photo of your Culinary Creations. Can’t wait to see them! And follow @bakingwithnessa on Instagram!

Credit: Lauren from the blog Lolo et sa Tambouille ; Recipe: Millasson aux FramboisesThis 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!

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5 from 1 vote (1 rating without comment)

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