What is a French Magic Cake (Gâteau Magique)?

I have always loved the magic of baking. There’s something incredible about mixing simple ingredients and, with the help of heat, transforming them into something entirely new—different tastes, textures, and colors. It’s pure science, yet every time a cake comes out of my oven, it still feels like a little bit of magic. And this Magic Cake proves just that.

Known as Gâteau Magique in French, this delightful cake is made from a single batter that—like magic—separates into three distinct layers as it bakes: a dense flan base, a creamy custard center, and a light sponge cake top. See? Magic. This definitely reminds me of the Antillean coconut flan that also separates magically.

Gâteau Magique originates from the Charentes region, in the southwest of France. Its roots trace back to a rustic dessert called Millasson (or sometimes Millas), traditionally made with millet flour. Unlike other regional French flans, Millasson stood out for its use of whipped egg whites folded in at the end—creating two distinct layers: a firm flan base and a delicate sponge top.

Over time, the recipe evolved. As it was adapted to use all-purpose wheat flour, a luscious custard layer emerged between the flan and sponge. Thus, the modern Gâteau Magique was born. Today, it’s a beloved treat across France and a must-know recipe for any fan of French baking.

How are the 3 layers created?

During its baking, the batter of a Magic Cake separates into 3 layers with different textures: a thick, flan-like base, a creamy center and a sponge cake layer on top. These distinct three layers form naturally thanks to a gentle, low-and-slow bake—no fancy ingredients or complicated techniques required.

While most cakes bake at 350°F (180°C), this one bakes at 160°C (320°F). The lower oven temperature slows down the setting of the cake’s structure, allowing the batter to gradually warm. As it bakes, the starch sinks to create a dense base, while the airy egg white bubbles rise to form a light, fluffy top. Sandwiched in-between is a smooth, custard-like middle layer.

Ingredients needed

An ultra-easy cake to make, the magic cake is quick to prepare (in 15–20 minutes), then it bakes for 55 minutes at 160°C (320°F) and is enjoyed after chilling in the fridge. Here are the ingredients you need for this recipe.

• Eggs. You need 4 large eggs for this cake, with egg yolks and whites separated. Make sure they are at room temperature: it’s always easier and faster to whip room-temperature egg whites.
• Sugar. White sugar is the way to go. Don’t lower the sugar quantity – you need it for structure to create the cake layer on top.
• Lemon zest. It adds a nice bright flavor to the cake.
• Butter. Salted or unsalted butter both work. The butter needs to be melted and cooled when you whisk it in the batter. Plan ahead: melt the butter 15 minutes before, and let it cool on your counter while you gather your ingredients.
• Milk. You can use either 2% or whole milk here. Avoid using skim or lactose-free milk.
• Orange blossom water. This flavors the cake subtly. If you aren’t a fan of orange blossom, just use 1 tablespoon of water instead.
• Vanilla extract. It complements the citrusy flavors beautifully!
• Flour. All-purpose flour is the way to go.

Bakings tips for a perfect Magic Cake

Magic cake is more forgiving than it seems, I assure you! Here are a few key instructions to help you achieve those beautifully distinct layers.

• Choose the right pan
  A round baking pan, ideally spring-form, between 8-in (20.3cm) and 9-in (22.9cm) in diameter, works best. This size helps create clearly defined layers when sliced. I also like to line my pan with parchment paper: this makes it easier to remove this delicate cake from the pan.
• Add the milk gradually
  To avoid a lumpy batter, add the milk a splash at a time. Mix well between each addition. Once about half is incorporated smoothly, you can safely pour in the rest.
• Whip egg whites to a firm peak
  Whip the egg whites until firm peaks form. It’s important that no yolk gets into the whites, or they won’t whip correctly.
• Be gentle with the egg whites
  The whipped egg whites should be folded in at the very end, and only lightly. When folding the egg whites into the batter, don’t overmix. Let some large lumps of foam float on the surface, which forms the spongy top layer during baking.
• Bake slowly and evenly
  For the magic to happen, the cake needs slow and gentle baking. A conventional oven (without a fan) is best to avoid baking too quickly. If using a fan-forced oven, reduce the temperature by about 18°F (or 10°C).
• Know when it’s done
  The cake is ready when the center is still slightly wobbly—like a soft custard—when you gently jiggle the pan. In my oven, the cake bakes in 55 minutes, but every oven is different. So, I recommend setting your timer for 50 minutes, and then keeping an eye on the cake.
• Cool completely before serving
  Let the cake cool at room temperature for at least an hour, then refrigerate it for another four hours before slicing. This allows the custard to set fully and results in cleaner slices. It tastes best when thoroughly chilled, and even better if made a day in advance so the flavors can deepen.

Frequently Asked Questions

How long does a Magic Cake keep?

Magic Cake keeps well in the fridge for up to 3 days. I don’t recommend freezing it as this would alter the texture too much.

I hope you’ll enjoy this French Magic Cake (Gâteau Magique) as much as I do! And if you have any questions, please leave a comment. 

More French Cake recipes to try: 

• Classic French Apple Cake 
• Gâteau Basque (Basque Cake filled with pastry cream)
• French Chocolate Moelleux Cake 
• French-Style Fruit Cake (Cake Aux Fruits Confits)
• Queen of Sheba Chocolate Cake (Reine de Saba)
• Chestnut Cream Cake (Gâteau Ardéchois)
• French Walnut Coffee Cake (Gâteau Grenoblois)
• Apple Breton Pound Cake (Quatre-Quarts aux Pommes)
• Plum Moelleux Cake

French Magic Cake (Gâteau Magique)

Print Recipe

Serves: 8 Prep Time: 20 Minutes Cooking Time: 55 Minutes 55 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 3.4/5

( 28 voted )

Ingredients

4 large eggs, at room temperature, yolks and whites divided
1 cup + 2 tbsp (225g) white sugar
½ tsp freshly grated lemon zest
1/2 cup (125g) butter, melted and cooled
2 cups (500 ml) milk (2% or whole), at room temperature
1 tbsp (15ml) orange blossom water (or just water)
1 tsp vanilla extract
1 cup (125g) all-purpose flour

Instructions

1. Pre-heat your oven to 320°F (160°C) with a rack in the middle. Line an 8-in (20.3cm) to 9-in (22.9cm) circular springform pan with parchment paper.
2. Separate the egg whites and egg yolks, in two different large mixing bowls.
3. In a small bowl, combine the sugar with the lemon zest and rub with your fingers so the zest releases moisture and the sugar becomes slightly moist.
4. Add the sugar to the egg yolk and whisk until pale and foamy. Slowly whisk in the melted butter, orange blossom extract (or water) and vanilla extract.
5. Sprinkle the flour on top of the batter, and whisk until just incorporated. Finally, slowly add the milk and whisk until you get a thin pancake-like batter.
6. In the separate bowl, beat the egg whites until you reach a firm peak. With a spatula, fold about ¼ or less of the egg whites into the batter. Fold gently and stop mixing when almost all incorporated, but not quite yet. Add another ¼ of the egg whites and continue folding all the whites in until all the egg whites are in the batter, but you still want visible chunks of egg whites floating atop.
7. Pour the batter into the prepared pan. Bake for 55 minutes to 1 hour. Transfer onto a cooling rack. Let cool completely before transferring into the fridge for at least 4 hours.
8. Take out of fridge, remove from pan and unpeel parchment paper. Cut clean slices to expose the 3 layers and serve.

The post French Magic Cake (Gâteau Magique) appeared first on Pardon Your French.

What is a Marble Cake, or “gâteau marbré”?

A Marble cake, or a Gâteau Marbré as we say in French, is a popular cake characterized by its marble appearance, that we achieve by swirling together two different batters.

Mixing a chocolate batter with a vanilla-flavored batter is by far the most traditional take, and the one I am sharing here with you today. In taste, a marble cake is tender and buttery, with hints of both vanilla and chocolate from the two batters.

Growing up in France, most kids (myself included) would often snack on hefty slices of “Savane“, an iconic French store brand chocolate-vanilla Marble Cake. Seeing a loaf of “Savane” sitting on the kitchen table after school was simply the best! Now as an adult, I still love a hefty slice of marble cake in the afternoon, and love to recreate this recipe at home. 

It’s a great recipe to have in your baking repertoire, as it is both delicious and classically suitable for any occasion – be it a child’s “goûter” (after-school snack) or a fancier tea time gathering.

Why you’ll love this recipe

If you love nostalgic, comforting and easy cake recipes, you’ll love this one!

This is the recipe I make over and over again, whenever I yearn for a taste from my childhood. I’ve had this recipe for years in my repertoire, and never really needed to change it as I think it’s simply perfect as is.

Although this marble cake recipe has been on the blog since 2018, it is still going strong, with a plethora great recent reviews!

This recipe yields a buttery, moist marble cake, with eye-catching swirls. It remains moist for several days, making it a great snack cake to leave on the counter.

Ingredients you’ll need to make this Marble Cake

This recipe is made with simple and affordable ingredients and simple techniques. Here is an overview of your need.

• Butter. Unsalted butter is best. The butter also needs to be at room temperature when you use it, so make sure you take it out of the fridge at least 1 hour beforehand.
• Sugar. White sugar is best.
• Eggs. We need exactly 165g of eggs for this recipe, which is about 3 eggs. See my notes in the FAQs below for how to get exactly 165g of egg. Make sure you use eggs that are at room temperature.
• Flour. All-purpose flour is the way to go for a traditional French “gâteau marbré”.
• Milk. Use 2% mf or whole milk for best results.
• Vanilla extract. A splash of vanilla extract is used to flavor the vanilla half of the batter.
• Cocoa powder. This is used to flavor the other half of the batter. Use unsweetened cocoa powder, ideally labelled as “premium”.

Frequently Asked Questions

My 3 eggs weigh more than 165gr, what do I do?

The French are sticklers for measurements, and for good reason – it helps massively with consistency. If your eggs weigh more than 165gr, beat them in the bowl and remove the excess with a spoon. Remember, when you measure, your chances of success increase greatly!

Which brand of cocoa powder do you recommend?

This one is completely up to you! Every country I’ve lived in has different brands available to them. There doesn’t seem to be brands that “cross borders” too often. Not only that, every cocoa powder gives a different taste profile – some more chocolatey or fruity than others. It all depends on what you like. I love to google brand reviews when I’m at the store to see what others say about a product that I’m not familiar with.

Ghirardelli, Van Hooten and Fry’s cocoa powder are brands I used often when living in North America. Make sure you use unsweetened cocoa powder, or the cake will end up too sweet.

Can I reduce the amount of sugar in the cake?

I’ll start by saying “no”, but ultimately let you decide. Sugar does a lot more than just sweeten a cake, it does many things like aerate the batter (during the creaming process), it reduces the formation of gluten (making for a more tender cake), and also helps keep the cake moister, longer.

All that being said, if you want to try reducing the sugar, feel free! But, be aware that it will have an effect on the taste and texture of the cake, depending on how much reduction has been done. In general, reducing by a maximum of a third of the sugar is recommended.

How to store leftovers

• At room temperature: After making this cake – if you have any leftovers – you can cover it with plastic film and keep it on the counter for up to 5 days.
• Freeze : You can also freeze the cake. Make sure it is cooled to room temperature, wrap it very well with plastic film and freeze for up to 2 months. For thawing, simply leave it on your countertop for several hours.

Audrey’s tips

• Make sure all your ingredients are at room temperature, especially the butter and eggs. This helps create a tender, moist texture.
• This is a simple recipe, but you need to be very precise with weighing your ingredients. As with many French baking recipes, I strongly recommend using a scale (we the French measure everything in grams). This is especially important for the eggs – you need 165g exactly.
• I recommend you sift the cocoa powder when you add it into your batter, to prevent any lumps from getting in. Cocoa lumps are difficult to break apart in a batter.
• We traditionally bake a Marble cake in a loaf tin in France. I think this is the best shape to showcase the marbled swirls.

I hope you’ll love this Chocolate Vanilla Marble Cake as much as I do! If you have any questions, please leave a comment. 

More cake recipes to try: 

• Lemon Poppy Seed Yogurt Loaf
• Orange Yogurt Cake
• Olive Oil Dark Chocolate Cake 
• Classic French Apple Cake
• Classic French Pear Cake
• Walnut Coffee Cake (Gâteau Grenoblois)
• Chestnut Cream Cake (Gâteau Ardéchois) 
• French-style Fruit Cake
• Olive Oil Lemon Cake

Chocolate Vanilla Marble Cake

Print Recipe

Serves: 8-10 people Prep Time: 20 Minutes Cooking Time: 50 minutes 50 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 3.8/5

( 120 voted )

Ingredients

2/3 cup (150g) unsalted butter, at room temperature
1 cup (200g) sugar
165g eggs (3 eggs)*
2 cups (235g) all purpose flour
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp kosher salt
¼ cups (60g) milk (2% m.f or whole)
2 tsp (8.5ml) vanilla extract
3 tsbp (22g) unsweetened cocoa powder + 1 tbsp (15ml) milk
*Whisk the eggs together in a small bowl and weight them. Adjust if needed: remove some of the egg mixture to get 165g exactly.

Instructions

Preheat oven to 390°F (200°C). Grease a 9x5-inch loaf pan with butter and dust with flour.

Step 1 - Using a spatula or a whisk, cream butter and sugar together until light and fluffy. Add in the eggs and mix until well incorporated.

Step 2 - In a separate bowl, sift together the flour, baking powder, baking soda and salt. Combine with the wet ingredients, and mix until just incorporated. Add in the 60g of milk, and mix until just incorporated.

Step 3 - Divide the batter in two separate bowls. In the first bowl, stir in the vanilla extract. In the second bowl, stir in the cocoa powder with one tablespoon of milk.

Step 4 - Using a large spoon, dollop about 1/3 of a cup of the vanilla batter into the prepared pan and spread it evenly along the bottom. Using another large spoon, dollop the same amount of chocolate batter in the middle, and spread it out (pushing it down slightly in the middle and leaving some of the vanilla cake mix visible all around the edges).

Repeat with a layer of vanilla cake mix, and then a layer of chocolate cake mix (always pushing the batter slightly in the middle, and leaving some of the batter underneath visible around the edges – to create that wavy marbled pattern when sliced). Repeat, alternating the layers, until all the batter is used. To create marbling, run a sharp knife through the batter, vertically along the length of your loaf pan, forming a "S". 

Step 5 - Bake for 10 minutes. Lower the heat to 350°F (180°C) and bake for 40 minutes, until a cake tester comes out clean.

Transfer to a cooling rack, and let cool at least 15 minutes before removing from the pan and slicing.

This article was posted on September 26, 2018 and updated on March 6, 2024, with new photos. 

The post Chocolate Vanilla Marble Cake (Gâteau marbré) appeared first on Pardon Your French.

Although locals tradtionally serve this cake to accompany coffee or tea, its elegant crosshatch pattern on the top gives it a rustic charm and makes this cake plenty elegant for special occasions, or as a centerpiece for dessert.

What is a Gâteau Basque (Basque Cake with pastry cream)?

Gâteau Basque is a culinary fixture from the Basque region, straddling between the southern French and northern Spanish border. The region is known as a food mecca for French people, and its rich culinary repertoire is held in high esteem like other “foodie” regions like Provence, Burgundy, or Brittany.

Amongst the most popular recipes from Basque Country, you can find the “Poulet Basquaise” and the “Piperade” – both recipes you can find in my cookbook – and of course, the Gâteau Basque.

Known as “etxeko bixkotxa” in Basque, the Gâteau was invented in the mid-19th century by Marianne Hirigoyen, a baker from Cambo-Les-Bains who started to sell the cake at local markets. Gâteau Basque’s fame would continue to grow and was adopted all around France. 

If you ever plan on visiting Basque country, the Gâteau Basque festival continues to be run every year in Cambo-les-Bains. There is also a charming little museum dedicated to the cake in the neighboring town of Sare.

Gâteau Basque has 2 components: a crust and a filling. Two traditional versions exist of the Basque cake – one filled with preserved cherries, usually bearing the “lauburu” (Basque cross) and the second one filled with “crème patissière” (French pastry cream) bearing a crosshatched pattern.

Having tasted both versions many times, I can say they are equally delicious – although the latter version with pastry cream is a bit richer and fancier, better suited for big occasions.

We construct this recipe from two layers of buttery crust filled with a vanilla pastry cream. The crust for a Gâteau Basque is half-way between a cookie and a pie crust: less sweet than a cookie but sweeter than your average pie crust. It is buttery and crisp on the outside and slightly chewy in the middle.

Ingredients you’ll need for a Gâteau Basque (Basque Cake)

Like most Basque cooking, this recipe is based on simple ingredients and simple techniques, although it does require a few more extra steps than your average cake. Perhaps more importantly, the quality and freshness of the ingredients you choose will make a big difference.

For the crust:

1. Sugar. White sugar works best.
2.Flour. All purpose flour works best here.
4.Butter and Salt. Make sure you use unsalted, high-quality butter. Adding the salt separately ensures you don’t oversalt your crust. The butter should be at room temperature, meaning it should be slightly softened.
5.Eggs and egg yolks. Use fresh, organic eggs if possible. We need 2 whole eggs and 2 egg yolks. Egg yolks add richness and make for a tender crust.

For the pastry cream:

1.Milk. Whole milk, rather than 2% or skim will provide a creamier texture for the vanilla custard.
2.Sugar. White sugar works best.
3.Flour. Like with most rustic creams and custards, we thicken this one with flour rather than cornstarch.
4. Eggs. Use room temperature eggs.
5.Vanilla extract and rum. We finish the smooth pastry cream with a splash of rum, to add depth of flavor. You can opt for dark or light rum.

6.Egg yolk and milk. At the end, mix egg yolk with a splash of milk to create the egg wash that gives this cake its lovely golden top.

Frequently Asked Questions

How do you store a Gâteau Basque ?

Once completely cooled, you can cover the Basque Cake with a plastic film and refrigerate it for up to 4 days.

I don’t recommend freezing this cake. When pastry cream thaws, it weeps and create excess moisture, making the crust soggy.

My pastry cream curdled or feels grainy. What went wrong?

This typically occurs if you cook your pastry cream at too high of a heat. When the heat is too high, even if you whisk continuously, you run the risk of the eggs cooking too quickly and forming little lumps or grains. Unfortunately, this can’t be fixed, and you need to start again – at a lower heat.

How do you enjoy a Gâteau Basque?

A Basque Cake is best enjoyed the day it is made, although you can keep it for up to 4 days. Enjoy it cut in hefty slices with a cup of tea or coffee – just like they do in Basque Country.

I personally think it also make a great dessert for special occasions, as it’s so rich, delicious, and unique looking.

Audrey’s tips:

• You need a large 10-inch tart pan for this cake recipe. Ideally choose one with a removable bottom so the Gâteau is easier to remove once baked.
• Plan ahead: the cake needs to cool completely for several hours before serving. If you don’t wait long enough, the pastry cream won’t be set enough when you slice the cake.
• Be careful not to overwork the dough when rolling it out to keep it tender and crumbly.
• Make sure to chill the pastry dough before rolling it out. This helps with its texture and ease of handling.
• Let your vanilla custard cool down to room temperature before you pour it over the bottom crust, or it will make your butter sweat, and the crust won’t be as crisp.
• Once you master this classic version, you can experiment with different fillings, such as black cherry jam.

I hope you’ll love this Gâteau Basque (Basque Cake with pastry cream) recipe as much as I do! If you have any questions, please feel free to leave a comment. 

More French cake recipes to try:

• Queen of Sheba Chocolate Cake (Reine de Saba)
• Lemon Olive Oil Cake
• Classic French Apple Cake 
• Chestnut Cream Cake (Gateau Ardechois)
• French Walnut Coffee Cake (Gateau Grenoblois)
• Classic French Spiced Bread (Pain d’Epices)
• Dark Chocolate Olive Oil Cake
• French-style Fruit Cake (Cake aux  Fruits Confits)

Gâteau Basque (Basque Cake with pastry cream)

Print Recipe

Serves: 8-10 Prep Time: 50 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

For the crust:
1 cup (200g) white sugar
4 cups (500g) all-purpose flour
¼ tsp salt
1 cup + 1 tbsp (250g) unsalted butter, at room temperature
2 large eggs, at room temperature
2 large egg yolks, at room temperature

For the pastry cream:
4 cups (1L) whole milk
1/2 cup (100g) sugar
1 tsp vanilla extract
2/3 cup (80g) all-purpose flour
2 large eggs, at room temperature
1 tbsp (15g) rum, white or dark

For the topping:
1 egg yolk
1 tbsp (15ml) milk

Instructions

Step 1 - Prepare the crust. In a large mixing bowl, whisk together the sugar, flour, and salt. Add the softened butter, the eggs and egg yolks and start mixing with a large wooden spoon or by hand. Mix until you have a round ball of dough. Divide the dough into 2 equal parts, wrap in plastic film and chill for at least 30 minutes. Meanwhile, prepare the pastry cream.

Step 2 - Prepare the pastry cream. Warm up the milk in a large saucepan over medium heat. In a separate bowl, whisk together the vanilla, sugar, all-purpose flour, and eggs. While continuously whisking, slowly pour the warm milk into the egg mixture. Whisk until homogenous and transfer back into the saucepan, over medium heat. Whisk steadily for several minutes until the mixture thickens to a thin custard consistency. Remove from heat and whisk in the rum.

Pre-heat your oven at 350F (180C) with a rack in the middle.

Step 3 - Assemble the cake. Butter and flour a 10-inch tart pan. Roll-out the first piece of dough to 3-4 mm thickness, onto a piece of parchment paper. Flip the rolled dough onto the tart pan and unpeel the parchment paper on top. Don’t worry about the edges that hang over the dish.

Step 4 - Pour the pastry cream into the pan and spread it out. Roll-out the second piece of dough onto a piece of parchment paper, flip it over top of the pastry cream and unpeel the parchment paper. Press the edges together using your rolling pin to remove the hanging pastry dough. Using your thumb, slightly push the edges inwards (just a few mm) to ensure they don’t stick to the pan.

Step 5 - Whisk together the milk and the egg yolk and brush it over top the cake. With a fork, score a crosshatch pattern on top.

Bake for 45 minutes, or until golden.

Let the cake cool for at least 1 hour before removing from pan and serving.

The post Gâteau Basque (Basque Cake with pastry cream) appeared first on Pardon Your French.

What makes “Riz au Lait” different from North American rice pudding? 

Riz au Lait (translating to “rice with milk”) is far less custardy than its American cousin, as it includes no eggs. Rice, milk, sugar and vanilla for flavoring are the only ingredients. In essence, the starch from the rice is the only component used to build the creamy texture. Riz au Lait is smooth, yet slightly loose, and tastes just a touch lighter than rice pudding since they are no eggs. 

In terms of flavor, while nutmeg, cinnamon and sometimes raisins are added to classic American rice puddings, the riz au lait often only includes vanilla (vanilla bean paste or extract). The addition of caramel sauce on top is very common, and truly makes it a unique French recipe.  

A beloved, nostalgic French treat 

Riz au Lait is such a beloved French recipe, that is enjoyed for dessert or as mid-afternoon snack. For most, it is a childhood treat that brings feelings of nostalgia and comfort.

But truth to be told, while riz au lait with caramel sauce has always been a French’s favorite, a lot of people nowadays don’t really take the time to make it at home anymore – like many other recipes you could say. Instead, it is more common for French people to enjoy riz au lait from store-bought plastic cups, available in all grocery stores and under several brand names. 

In my opinion, most store-bought versions of Riz au Lait with caramel sauce are often quite dense. They lack the creaminess that make riz au lait really unique, and are often overly sweet as well. Once again, I think there is just no comparison with making your own riz au lait at home – it is guaranteed to be better. 

2 Tips for a perfect riz au Lait: 

Riz au Lait is an easy and frugal recipe, made with simple ingredients: milk, rice and sugar. But before you dive into the recipe, here are 2 essential tips to know in order to achieve a perfect riz au lait.  

• Watch your pot. Riz au Lait is achieved by slowly simmering milk with rice, and then sugar. Milk can boil and spill over very fast. So make sure to keep a close eye on your pot, especially at the start. As it warms up, the milk will start to steam. At this point, it is only a matter of seconds before it starts to simmer and potentially rise and spill over. Keep the pot on a low simmer at all times. 
• Stir frequently. Because short-grain rice is starchier than long-grain, it can stick and clump easily. Make sure you stir your pot frequently (every 5 or so minutes)  to avoid the rice from sticking to the bottom of the pot and preventing any clumps of rice from forming. 

More cooking notes: 

• When comparing different riz au lait recipes, you will find the rice quantity varies from 90g to 140g for 1L of whole milk. After testing many recipes across the board, I find that 100g of rice is a perfect amount. I think it achieves a perfectly creamy pudding texture – yet that’s still loose enough to be labeled as a French riz au lait. In comparison, rice puddings found in North America will often be more compact. If you prefer a very loose pudding, you can opt for 90g of rice. If you prefer a thicker texture, opt for up to 140g. 
• For the rice, short-grain is best. Arborio, a medium-grain rice that is widely available, is a good option too as it is starchy enough and doesn’t turn mushy when cooked. I would very much avoid using long-grain rice types. 
• Whole milk is best, to create a rich and creamy consistency. You can use 2% milk in place of whole. Although do know the riz au lait may end up slightly less creamy.  
• Using vanilla bean paste is preferred to re-create a true riz au lait. But vanilla extract can be used as a substitute. 
• This recipe will give you 4 little servings (served in little ramekins or pots) or 2 large servings (served in large bowls, as pictured here). 

I hope you’ll love this Riz Au Lait with Caramel Sauce recipe as much as I do! If you have any questions, please feel free to leave a comment. 

You may also like:

• Chocolate Pots de Crème 
• Winter Fruit Salad
• Classic French Apple Cake
• Salted Butter Breton Sables

Riz Au Lait with Caramel Sauce

Print Recipe

Serves: 4 Prep Time: 20 Minutes Cooking Time: 1 Hour 1 Hour

Nutrition facts: 200 calories 20 grams fat

Rating: 4.9/5

( 7 voted )

Ingredients

For the Riz au Lait:
1/2 cup (100g) short-grain rice
4 cups (1 L/1q) whole milk
¼ tsp salt
½ tsp vanilla extract or ½ tsp vanilla bean paste
1/3 cup (67g) sugar

For the caramel sauce:
1/3 cup (67g) sugar
2 tbsp (28.5g) unsalted butter
1/3 cup + 2 tbsp (105ml) heavy cream (25% mf)

Instructions

For the riz au lait: 

Step 1 – Place the rice in a colander and rinse it thoroughly under cold water. 

Step 2 – Place the rice, milk, salt and vanilla in a medium sauce pan over medium heat (lid on) and bring to a boil. Reduce the heat to a simmer and cook for about 1 hour, stirring frequently to ensure the rice doesn’t stick to the bottom of the pan and to prevent any clumps from forming. After 1 hour, the rice should be tender and the mixture should resemble very loose porridge (some liquid should still be visible). 

Step 3 – Stir in the sugar and continue simmering (lid off) until the mixture thickens slightly further. At this point, you can decide if you prefer a loose rice pudding or firmer in texture: in that case, simmer until desired consistency. Remove from heat and set aside. 

For the Salted Caramel: 

Step 1 – Place the sugar in a small saucepan over medium-low heat. Heat the sugar without stirring until the sugar dissolves. Raise the heat slightly, bring to a low boil and boil until the syrup turns a dark caramel color. 

Step 2 – Immediately remove from the heat, stir in the butter and heavy cream. BE CAREFUL as it will bubble. Some of the caramel may solidify, this is normal. Place back onto the heat, and stir continuously until the caramel is homogeneous.  

For serving, you can enjoy the riz au lait warm, cool or chilled, and the caramel sauce warm or cool as well. The riz au lait will be firmer when chilled. Place three or four spoonfuls of riz au lait in serving bowls and top with a drizzle of caramel sauce. 

Notes...

Riz au Lait will keep up to 4 days in the fridge, covered and up to 2 months in the freezer. For freezing, make sure the riz au lait is completely cooled to room temperature before placing in an airtight container and into the freezer. Deforest the riz au lait overnight in your fridge. 

The post Riz au Lait with Caramel Sauce appeared first on Pardon Your French.

What makes this French Antilles Coconut Flan (Flan Coco) special? 

The singularity of the French Antilles Coconut Flan is in its texture, which divides itself into two different layers while baking. The shredded coconut magically separates to float to the surface and creates a biscuit-like crust.

Once flipped upside down, the flan showcases two different layers: a luscious creamy flan topped with caramel and a soft shredded coconut biscuit at the bottom. I love the contrast of these two textures!

This Coconut Flan is an easy, light and refreshing tropical dessert that’s welcome anytime during Spring and Summer. I love that it is also naturally gluten-free and a great dessert to make ahead. It can be kept in the fridge for up to 3 days.

Can you make this coconut flan ahead of time?

Yes, you definitely can. The flan actually needs at least 4 hours to fully set before it is served. This makes it the perfect make-ahead dessert. 

How to Keep this Coconut Flan? 

• Any leftovers? You can keep the flan in an airtight container in the fridge for up to 4 days. 
• I do not recommend to freeze this coconut flan. As with most desserts made with dairy, the freezing and thawing process will seriously alter the texture. 

Cooking notes & Substitutions:

• I like to use vanilla extract to flavor the flan, or even better, the seeds of half a vanilla bean. You can also opt for rum or almond extract.
• Make sure you use sweetened condensed milk and unsweetened shredded coconut. Using sweetened shredded coconut would result in a flan that is just too sweet.
• Use the freshest eggs possible. 
• If the top of the flan is browning too much when baking, simply place a sheet of foil on top to prevent it from darkening further.
• Make sure the flan is fully chilled (at least 4 hours) before you un-mold it. If it isn’t chilled enough, it will likely collapse when you flip it.
• Likewise, make sure you leave the mold in 2 inches of hot water for about 10 minutes before you unmold the flan, to allow the caramel at the bottom to soften itself and release the flan.

More French desserts you may like: 

• Classic French Crème Brûlée
• Classic French Apple Cake 
• Chocolate Moelleux Cake 
• Classic Cherry Clafoutis
• Strawberry Flaugnarde
• Classic French Lemon Tart

I hope you’ll love this French Antilles Coconut Flan as much as I do! If you have any questions, please leave a comment. 

French Antilles Coconut Flan (Flan Coco)

Print Recipe

Serves: 8 people Prep Time: 20 Minutes Cooking Time: 55 Minutes 55 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 3.7/5

( 42 voted )

Ingredients

1 1/2 cup + 1 tbsp (400ml/14oz) sweetened condensed milk
1 1/4 cup (300ml /10.15 fl oz) coconut milk (can) 
3 large eggs
1  tsp vanilla extract (or seeds of ½ vanilla bean)
1 cup (95g) unsweetened shredded coconut (plus extra for garnish)

For the caramel:
½ cup (100g) sugar

Instructions

Make sure you read the cooking notes before you start.

Pre-heat your oven to 350°F (180°C) with a rack in the middle. Prepare an un-greased loaf pan within arm reach.

Step 1 – Make the caramel. Place the sugar in a small saucepan over medium-heat. Do not touch the sugar anymore – no stirring; but you can occasionally shake the pan. Let the sugar melt, bubble and turn a golden color. Watch it carefully and when the caramel turns amber, immediately remove from the heat and pour the caramel evenly over the bottom of the pan. Set aside to cool and harden.

Step 2 – In a large mixing bowl, whisk together the condensed milk, coconut milk, eggs, vanilla extract and shredded coconut. Pour the mixture in the loaf pan (over top of the caramel).

Step 3 – Place the loaf pan into a larger dish, and fill the larger baking dish with water at least 1/4 up the sides of the loaf pan. Cook for 50-55 minutes, until the top crust is lightly golden and firm to the touch. Transfer the flan to a cooling rack and let cool to room temperature. Transfer into the fridge and chill for at least 3 hours.

Step 4 – When chilled, place the pan in about 2 inches of fairly warm water, so the caramel at the bottom of the pan softens again. Run a knife around the edges of the pan. Invert a plate over the pan, hold tightly and quickly turn over.

Sprinkle with shredded coconut before serving. 

The post French Antilles Coconut Flan (Flan Coco) appeared first on Pardon Your French.

Making jams, marmalades and preserves has always been a privileged tradition in France for home-cooks to ensure no seasonal fruits went to waste, and that they could be enjoyed all year round.

So with Spring just around the corner, I wanted to bid a proper farewell to Winter by jarring (literally) one of its best seasonal offerings: citrus.  More specifically, blood oranges. Compared to classic oranges, blood oranges hide a blood-colored flesh and provides notes of raspberry along with the citrus. They pair beautifully with the vanilla, which brings a nice roundness and smooths out the bitter edge of the citrus.

With the blood orange and notes of berries and vanilla, this is a smooth citrus marmalade that’s more approachable than your average orange marmalade. It is great for breakfast on toast, a great companion to cheese and crackers, and also makes for a great gift.

Cooking notes:

• Because we are using both the peels and flesh, opt for organic blood oranges. Blood oranges are harder to slice and peel than classic oranges, so make sure you use a very sharp knife.
• Yes, you can use other kind of citrus: orange, tangerine or lemon, as long as you keep the proportions the same: 450g (1lb) of flesh and peel (pith removed).
• Using a Candy Thermometer will make this recipe easier. We need to reach 220F(106C) and you’ll know for certain that the marmalade is ready. But if you don’t have one, don’t worry: you can use the plate test (see in the recipe).

Blood Orange Vanilla Marmalade

Print Recipe

Serves: 2 x 8oz jars Prep Time: 20 Minutes Cooking Time: 1 hour 30 minutes 1 hour 30 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 14 voted )

Ingredients

5 medium size blood oranges (ideally, organic)
¾ cup (150g) sugar
¾ cup (150g) cane sugar
Or 1 ½ cup (300g) white sugar
450ml water
½ Vanilla bean, halved and scraped
½ lemon, juiced

Instructions

Make sure you read the cooking notes above before you start.

Scrub and wash the blood oranges clean. Cut off both ends of the oranges (discard of ends) so oranges can sit flat on a cutting board. With a small sharp knife, cut off the peel and pith (the white membrane) working your way from top to bottom, to expose the flesh of the oranges (keep the peels).

Clean any remaining pith or membrane from the orange flesh if needed. Cut the oranges into quarters, remove any seeds, cut off the inside white membrane and slice the quarters crosswise into small triangles. Trim off excess pith from the peels (as much as you can), and slice them finely into very thin strips. Combined (orange flesh and peels) should weigh about 450g (1lb). 

Place a small plate in your freezer (we will use it later to test the marmalade consistency).

In a small saucepan over medium heat, combine the orange flesh and peels, sugar, water, the scraping from ½ vanilla bean (and vanilla bean shell) and the juice from ½ lemon.

Stir and bring to a simmer. Turn the heat to low, and simmer for 1 hour and 30 minutes, until a candy thermometer reads 220F (106C).

If you do not have a candy thermometer: take the plate out of the freezer and drop a little spoonful of marmalade on it. Wait 1 minute and check the consistency: it should have thickened significantly. If it still looks too liquidy, keep the mixture at a simmer and try again later. 

Remove from heat and let cool to room temperature before pouring into jars or airtight containers. The marmalade can keep for up to 14 days in the fridge in non-sterilized containers or jars and up to 3 months in sterilized jars.

If you try this Blood Orange Vanilla Marmalade recipe let me know!  Leave a comment or share a photo using #pardonyourfrench on Instagram. Bon Appétit!

If you like citrus, you may also like: 

• Coconut Lemon Bars 
• King’s Brioche from Provence
• Honey and Citrus Spiced Bread
• Tangerine Honey Walnut Cake
• Classic-French Lemon Tart 

The post Blood Orange Vanilla Marmalade appeared first on Pardon Your French.

Like many rustic French flans, this Parisian Vanilla Custard Pie bears a black-spotted top that can give the impression of being burned, but actually isn’t. This typical brulé top is achieved by baking the flan at high temperatures to get a thick skin atop it, with delectable notes of caramel. This skin’s texture magically contrasts with the smooth vanilla custard filling underneath.

It is a simple, rustic, yet totally indulgent treat. This homely and comforting flan may remind you of Portuguese egg tarts or South-African milk tarts. But, this treat is much heftier and the darkened skin gives it unique flavors.

It is perfect to prepare as a dessert when you have guests, as you can prepare it ahead of time (the day before, or at least 5 hours prior). It is also a great afternoon snack, to be eaten with your hands – as the Parisians do!

Cooking notes :

• This recipe is made for a 8-inch (20.32cm) circular springform pan. You can also use a 9-inch pan (22.86cm) but the flan will have less height.
• This Parisian Vanilla Custard Pie is most often made with a “pate sablée” (sturdy, sandy crust) although you might find it sometimes made with a “pate feuilletée” (puff pastry). I prefer it made with a homemade sandy crust, flavored with lemon zest – to which I am giving you the recipe here. This is a big crust recipe, as you need a lot of crust to cover the bottom and edges of the pan. Alternatively, you can use store-bought crust (pie crust or puff pastry) but you might need two of them to cover the whole pan (and some leftover). 
• The pie has to rest in the fridge for 3 hours prior to baking – so plan accordingly.
• The pie can be enjoyed at room temperature: the custard will be creamy. Or you can leave it overnight in the fridge and enjoy it the next day: the custard will be firmer.

Parisian Vanilla Custard Pie

Print Recipe

Serves: 12 people Prep Time: 1 hour Cooking Time: 50 Minutes 50 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.6/5

( 18 voted )

Ingredients

For the pie crust:
½ cup (125g) unsalted butter, cold and cubed (+ 1 tbsp extra for greasing the pan)
½ cup + 2 tbsp (125g) sugar
½ tsp salt
1 tsp lemon zest
2 cups (250g) all-purpose flour (+ 1 tbsp extra for the pan)
½ tsp baking powder 
1 large egg

For the filling:
4 large eggs
1 cup (200g) sugar
1/2 cup + 1 tbsp (80g) cornstarch
2 tbsp (30ml) vanilla extract
3 ¼ cups (800ml) milk (whole or 2%)
¾ cup + 1 tbsp (210ml) heavy whipping cream (+35%mf)
1 or 2 vanilla bean(s), halved and scraped – depending on how much vanilla flavour you want.

Instructions

Make sure you read the cooking notes above before you start. 

Step 1 - To make the pie crust:

In a large mixing bowl, combine the cubed butter, sugar, salt, lemon zest, all-purpose flour and baking powder together.

Mix the ingredients together using your hands (rub between your palms) until you get a crumbly, sandy texture and pea-size bits of butter are still visible.

Add the large egg, and combine until the dough comes together into a ball. Wrap in plastic film and chill until needed.

Step 2 – To make the filling:

In a large mixing bowl, whisk together the eggs, sugar, cornstarch and vanilla extract until liquid and foamy. 

Whisk in the heavy cream.

In a medium sauce pan, combine the milk and the vanilla scrapings. Bring to a boil, and remove from the heat as soon as the milk boils. Add a small amount of the hot milk (while whisking) into the egg mixture to temper it. Then, immediately whisk the remaining hot milk into the egg mixture, until fully combined.

Transfer the mixture back into the sauce pan, over medium heat, and whisk continuously until the cream thickens (to a thick pancake batter-like consistency). Remove from the heat and set aside.

Step 3 – To assemble the pie:

Grease and flour the pan.

Take the crust out of the fridge. Place it between two large sheets of parchment paper and roll it out to a 5mm (0.2inch) thickness. Line the pan bottom and sides with crust – don’t worry if the crust tears, you can easily patch it together and press to seal.

Pour the filling in the pan (a skin likely formed on top of the custard while it was put aside: whisk the filling before you pour it into the pan to get rid of the skin and make sure it is smooth. Optionally, you can also pass it through a fine mesh strainer). Smooth the top out with a spatula.

Trim the crust all around, so that the edges are about the same height as the filling.

Place the pie in the fridge for 3 hours.

Step 4 – Bake the pie:

Pre-heat your oven to 220°C (425°F), with a rack in the middle.

When the oven is pre-heated, take the pie out of the fridge (a skin likely formed on top of the custard). Place the pie in the oven and turn up the oven to 240°C (460°F).

Bake for 45 to 50 minutes. Mid-way during the baking period, check on the pie and if it is turning black too quickly on top (this depends on your oven), place a sheet of foil on top to prevent it from darkening too much. Although remember it should be slightly black (more or less, depending on your taste). The flan may look like it is burnt, but it doesn't taste burnt at all. 

At the end of the baking time, the pie should still be wobbly in the center (it will firm up as it cools down). Transfer the pie to a cooling rack and let it cool completely to room temperature before serving. You can also chill it overnight (wrapped under plastic film) and serve it the next day (take it out of the fridge 1 hour prior to serving).

If you try this Parisian Vanilla Custard Pie let me know!  Leave a comment or share a photo using #pardonyourfrench on Instagram. Bon Appétit!

Recipe developed by myself, inspired by Elle à Table, Tasting Paris (book by Clotilde Dusoulier), 750g and Marmiton.

The post Parisian Vanilla Custard Pie (Flan Parisien) appeared first on Pardon Your French.

A comforting Autumn Cake…

In this recipe, I flavoured the cake with vanilla, and nestled poached seasonal pears in the batter to turn it into a comforting Autumn cake. As the batter is not overly sweet, it goes perfectly with the syrupy poached pears. 

I used bartlett pears (ripe), as they hold a great shape after being poached and baked (Bosc pears will work great too). For a quick version, you can use canned pears in syrup, and skip the poaching step.

It’s a delicious, homey cake – yet it’s elegant in its simplicity.

Poached Pear Vanilla Yogurt Cake

Print Recipe

Serves: 8 people Prep Time: 20 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 3.8/5

( 19 voted )

Ingredients

For poaching the pears:
2 pears
1 cup (200g) sugar
3 cups (700ml) water
½ lemon
1 vanilla bean

For the cake batter:
½ cup (125g) unsalted butter butter, melted + 1 tbsp (14.5g) for the pan)
½ cup (143g) Greek yogurt or French-style yogurt
1 ½ cup (300g) sugar
3 eggs
1 tsp vanilla extract
3 cups (375g) flour
1 ½ tsp (8g) baking powder
½ tsp salt
Icing sugar for decoration

Instructions

Make the poached pears. In a large pot, combine the sugar, water, zest and juice of the ½ lemon and vanilla bean. Bring to a simmer. Peel and cut the pears in half, remove the seeds and place them carefully in the simmering pot of syrup. Poach for 10 minutes (5 minutes on each side), until tender. Remove from the syrup and set aside in a plate to cool.

Make the cake batter. Pre-heat oven to 350F(180C) and grease a 9 inch springform pan with butter. Combine the melted butter with sugar. Mix in the yogurt, eggs and vanilla extract. Mix in the flour, baking powder and salt, until just incorporated.

Pour the batter in the pan. Cut pear halves in thin slices leaving one edge uncut. Place them on top of the cake (I was able to fit only 3 halves, fit 4 if you can). Dot not press them into the batter, they will set in as the cake bakes.

Bake for 45 minutes, until the cake is golden brown.

Let cool to room temperature and sprinkle with icing sugar before serving.  

If you try this Poached Pear Vanilla Yogurt cake recipe, let me know! Leave a comment or share a photo on Instagram.  Bon Appetit! 

The base recipe for the yogurt cake is adapted from The Kitchn. 

The post Poached Pear Vanilla Yogurt Cake appeared first on Pardon Your French.