FRIJE

Instructions

• 1.   Line the bottom of a springform pan with parchment paper, then butter it. Chill in the fridge while preparing the custard mixture.
  In a saucepan, combine the milk, cream, and split vanilla bean (or vanilla extract).
  Gently bring to a boil, then let it infuse for 5 minutes.
  In a bowl, whisk the whole eggs with the sugar and vanilla sugar.
• 2.   Add the cornstarch and mix well to avoid lumps.
  Gradually pour the hot mixture (milk, cream, and vanilla) over the egg-sugar-cornstarch mixture while whisking.
  Pour everything back into the saucepan.
  Heat over medium heat, stirring constantly until thickened - like a pastry cream, but not too firm, as the mixture will continue to cook in the oven.
  Remove the vanilla bean, add the salted butter and mix well.
  Pour the mixture into the round pan (18 to 22 cm, lined with parchment paper).
  
  Smooth the surface.
  Bake at 180°C (preheated oven) for about 45 minutes.
  Let cool completely at room temperature.
  Then refrigerate for at least 4 hours before unmolding and cutting.

Nutritional information *

Reference

• pin.it/61pvQX9rr