Mohamed Shili This delicious Julia Child Basque Cake is made with a buttery, tender crust and a creamy vanilla custard filling. This classic French dessert has a rich flavor and a crisp golden crust. It’s easy to make at home and perfect for any occasion. Serve it warm or chilled for a delightful treat!
Ingredients Needed
For the Cake:
- 1 cup unsalted butter, softened
- 1 3/4 cups + 2 tbsp (370g) granulated sugar
- 3 large egg yolks
- 3 large eggs, divided
- 3 3/4 cups all-purpose flour
- 1 tbsp baking powder
- 1 1/2 tsp coarse sea salt or kosher salt
- 1 tbsp water
For the Custard Filling:
- 1 1/2 cups whole milk
- 3/4 cup heavy cream (or whole milk)
- 2 tsp vanilla bean paste or vanilla extract
- 1/2 cup granulated sugar
- 1/2 cup cornstarch
- 3 tbsp all-purpose flour
- 6 large egg yolks
- 2 large eggs
- Confectioners’ sugar for garnish
How To Make Basque Cake
- Heat the milk mixture: In a medium saucepan over medium heat, warm the whole milk, heavy cream, and vanilla until hot but not boiling.
- Whisk the eggs and sugar: In a bowl, whisk together granulated sugar, cornstarch, flour, egg yolks, and eggs.
- Temper the eggs: Slowly whisk the hot milk mixture into the egg mixture until smooth.
- Cook the custard: Return to the saucepan and cook over medium heat, whisking constantly, until thick and bubbly (3-5 minutes).
- Cool the custard: Transfer to a bowl, cover with plastic wrap (pressing it onto the surface), and let cool to room temperature (about 1 hour).
- Mix the dry ingredients: In a bowl, whisk together flour, baking powder, and salt. Set aside.
- Cream the butter and sugar: In a stand mixer, beat butter and granulated sugar until fluffy (3-4 minutes), scraping the sides as needed.
- Add the eggs: Add egg yolks and two whole eggs, one at a time, mixing well after each addition.
- Incorporate the flour: On low speed, gradually mix in the flour mixture until just combined.
- Chill the dough: Shape the dough into two disks, wrap in plastic, and refrigerate for at least 1 hour.
- Prepare the pan: Grease a 9-inch springform pan and dust with flour.
- Roll out the dough: Roll one dough disk into a 12-inch circle and press into the pan, covering the bottom and sides. Chill for 30 minutes.
- Fill with custard: Pour the custard into the crust and refrigerate for 30-60 minutes.
- Add the top crust: Roll out the second dough disk into a 12-inch circle and place over the custard.
- Seal and chill: Crimp the edges to seal, trim excess, and refrigerate for 30 minutes.
- Preheat the oven: Set to 400°F (200°C).
- Make the egg wash: Whisk one egg with 1 tbsp water and brush over the top crust.
- Bake the cake: Bake for 20 minutes, then reduce temperature to 350°F (175°C) and bake for another 25 minutes. If browning too quickly, cover with foil.
- Cool and serve: Cool in the pan for 10 minutes, then remove the ring and cool completely on a wire rack. Dust with confectioners’ sugar before serving.
Recipe Tips
- Chill the dough properly: This makes it easier to roll out and prevents shrinking while baking.
- Don’t overmix the dough: Mix just until combined to keep the texture tender.
- Seal the edges well: This keeps the custard from leaking out while baking.
- Use an egg wash generously: It helps achieve a shiny, golden crust.
- Cool completely before slicing: This helps the custard set properly and makes slicing easier.
How To Store & Reheat Leftovers
- Refrigerate: Store leftover Basque Cake in an airtight container in the fridge for up to 4 days.
- Freeze: Wrap leftover Basque Cake tightly in plastic wrap and then in foil. Freeze for up to 2 months. Thaw overnight in the fridge before serving.
Nutrition Fact
Serving Size: 1 slice (1/10th of cake)
- Calories: 450 kcal
- Total Fat: 22g
- Saturated Fat: 13g
- Cholesterol: 160mg
- Sodium: 240mg
- Potassium: 90mg
- Total Carbohydrate: 58g
- Dietary Fiber: 1g
- Sugars: 30g
- Protein: 7g
More Julia Child Recipes:
Julia Child Basque Cake
Description
This delicious Julia Child Basque Cake is made with a buttery, tender crust and a creamy vanilla custard filling. This classic French dessert has a rich flavor and a crisp golden crust. It’s easy to make at home and perfect for any occasion. Serve it warm or chilled for a delightful treat!
Ingredients
For the Cake:
For the Custard Filling:
Instructions
- Heat the milk mixture: In a medium saucepan over medium heat, warm the whole milk, heavy cream, and vanilla until hot but not boiling.
- Whisk the eggs and sugar: In a bowl, whisk together granulated sugar, cornstarch, flour, egg yolks, and eggs.
- Temper the eggs: Slowly whisk the hot milk mixture into the egg mixture until smooth.
- Cook the custard: Return to the saucepan and cook over medium heat, whisking constantly, until thick and bubbly (3-5 minutes).
- Cook the custard: Return to the saucepan and cook over medium heat, whisking constantly, until thick and bubbly (3-5 minutes).
- Cool the custard: Transfer to a bowl, cover with plastic wrap (pressing it onto the surface), and let cool to room temperature (about 1 hour).
- Mix the dry ingredients: In a bowl, whisk together flour, baking powder, and salt. Set aside.
- Cream the butter and sugar: In a stand mixer, beat butter and granulated sugar until fluffy (3-4 minutes), scraping the sides as needed.
- Add the eggs: Add egg yolks and two whole eggs, one at a time, mixing well after each addition.
- Incorporate the flour: On low speed, gradually mix in the flour mixture until just combined.
- Chill the dough: Shape the dough into two disks, wrap in plastic, and refrigerate for at least 1 hour.
- Prepare the pan: Grease a 9-inch springform pan and dust with flour.
- Roll out the dough: Roll one dough disk into a 12-inch circle and press into the pan, covering the bottom and sides. Chill for 30 minutes.
- Fill with custard: Pour the custard into the crust and refrigerate for 30-60 minutes.
- Add the top crust: Roll out the second dough disk into a 12-inch circle and place over the custard.
- Seal and chill: Crimp the edges to seal, trim excess, and refrigerate for 30 minutes.
- Preheat the oven: Set to 400°F (200°C).
- Make the egg wash: Whisk one egg with 1 tbsp water and brush over the top crust.
- Bake the cake: Bake for 20 minutes, then reduce temperature to 350°F (175°C) and bake for another 25 minutes. If browning too quickly, cover with foil.
- Cool and serve: Cool in the pan for 10 minutes, then remove the ring and cool completely on a wire rack. Dust with confectioners’ sugar before serving.
Notes
- Chill the dough properly: This makes it easier to roll out and prevents shrinking while baking.
- Don’t overmix the dough: Mix just until combined to keep the texture tender.
- Seal the edges well: This keeps the custard from leaking out while baking.
- Use an egg wash generously: It helps achieve a shiny, golden crust.
- Cool completely before slicing: This helps the custard set properly and makes slicing easier.
Julia Child Basque Cake
