READY IN: 40mins
Recipe by ellie_

Posted for Zaar World Tour - France. Recipe source: Bon Appetit (October 1985)

Top Review by chia2160

this was delicious, although it is hard to describe. is it a light dessert or a breakfast/brunch entree? it's not a souffle, not a custard, not a pudding, it's consistancy is most like a flan--. i used a mix of golden raisins and cherries, they sank to the bottom of the dish. next time i make this i'll add flour to them to keep them evenly distributed. great dish.

Ingredients Nutrition


  1. In a small cup or bowl marinate raisins in the brandy for at least 30 minutes.
  2. In a saucepan over medium high heat, bring milk and vanilla beans to a boil. Remove from heat and let steep for at least 5 minutes.
  3. Preheat oven to 475-degrees F.
  4. Butter a 6-cup baking dish.
  5. In a large bowl beat eggs and sugar together until thick.
  6. Whisk in flour 1 tablespoon at a time.
  7. Remove vanilla bean from milk and discard vanilla bean.
  8. Whisk milk into batter.
  9. Stir in salt.
  10. Stir in undrained raisins.
  11. Pour batter into prepared dish.
  12. Bake for 20-30 minutes or until puffy and golden brown.
  13. Sprinkle with powdered sugar.
  14. Serve with strawberry preserves.

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