Preheat the oven to 350F. Bring the milk to boil in a large pan. Off the heat, add the sugar and the vanilla and stir until the sugar has melted. Break the eggs into a bowl. Gradually add the milk beating all the time. Pour 3/4 of this mixture into a buttered cake mold. Bake for about 50 minutes. Cool before unmolding. Pour the rest of the milk mixture into a saucepan and stir over a low heat. This custard must thicken like a crÅme anglaise, but it must not boil. It is cooked when it coats the back of a wooden spoon. Cool and pour around the cake.
@
1 quart milk
1 1/4 cups sugar
6 eggs
2 tbsp sugar
1/2 tsp vanilla extract
@
15
mn
@
60
mn
@
This extremely light dessert is very much appreciated after a heavy meal.
