French Egg Custard Cake

French Egg Custard Cake


4 people made this

About this recipe: This is a speciality from the Doubs region. A sweet, egg and butter-enriched bread dough is filled with a creamy egg custard, then baked to perfection. It's a hybrid of a galette, brioche and egg custard tart. It's perfect for breakfast, brunch or afternoon tea.


Makes: 3 

  • For the Dough
  • 250ml warm milk
  • 1 (7g) sachet dried active baking yeast
  • 1 teaspoon salt
  • 3 egg yolks
  • 150g caster sugar or to taste
  • 100g butter, melted
  • 700g plain flour
  • For the Filling
  • 2 tablespoons caster sugar
  • 3 tablespoons oil
  • 3 whole eggs
  • 500ml crème fraîche

Prep:20min  ›  Cook:20min  ›  Extra time:5hr proofing  ›  Ready in:5hr40min 

  1. In a large bowl, combine the warm milk, yeast, salt, eggs, caster sugar and melted butter. Mix well. Add the flour in one go and knead until smooth.
  2. Grease a large bowl. Transfer the dough into the bowl, cover with a clean tea towel and set aside in the refrigerator overnight or for 4 hours at room temperature.
  3. Grease 3 pie dishes. Roll the dough out and line the dough in the pie dishes. Cover with a tea towel and let the dough rise for 1 or 2 hours in a warm place with no drafts.
  4. Preheat oven to 200 C / Gas 6.
  5. Prepare the filling by mixing everything together in a bowl. Pour filling into the pie dishes and bake in preheated oven for 15-20 minutes. Remove from oven and dust with icing sugar.

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