French Egg Custard Cake
(4)
5 hours 40 min
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.
stella
8 people made this
Ingredients
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
Method
Prep:20min ›
Cook:20min ›
Extra time:5hr proofing ›
Ready in:5hr40min
- 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.
- 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.
- 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.
- Preheat oven to 200 C / Gas 6.
- 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.
