Gâteau BasqueGâteau Basque

Gâteau Basque takes about 45 minutes from beginning to end. For $1.55 per serving, you get a side dish that serves 8. One serving contains 511 calories, 13g of protein, and 21g of fat. 1 person were impressed by this recipe. It is brought to you by Food and Wine. Head to the store and pick up almond extract, vanilla bean, egg, and a few other things to make it today. It is a good option if you're following a lacto ovo vegetarian diet. All things considered, we decided this recipe deserves a spoonacular score of 38%. This score is not so excellent. If you like this recipe, you might also like recipes such as Basque Paella, and Gateau De Mousse A La Nectarine.

Ingredients

Cooking Instructions

1. 01

   In a food processor, pulse the sugar with the butter, lemon zest and salt until smooth.

2. 02

   Add the egg and egg yolk and pulse to blend. In a small bowl, whisk the flour with the baking powder.

3. 03

   Add the dry ingredients to the processor and pulse until a soft dough forms. Turn the dough out onto a work surface and divide it into 2 pieces, 1 just slightly larger than the other. Pat the dough into disks, wrap in plastic and refrigerate until firm, at least 30 minutes.

4. 04

   In a medium saucepan, heat the milk with the vanilla seeds and bean until steaming. In a medium bowl, whisk the sugar with the egg yolks until pale.

5. 05

   Add the flour and whisk until smooth. Gradually add 1/2 cup of the hot milk, whisking vigorously.

6. 06

   Pour the mixture back into the saucepan and cook over moderate heat, whisking constantly, until boiling and thick, about 4 minutes. Strain the pastry cream into a bowl through a fine sieve; discard the vanilla bean. Stir in the rum and the almond extract. Cover and refrigerate until chilled and firm.

7. 07

   Preheat the oven to 32

8. 08

   Butter a 9-by-1-inch flan ring and set it on a cookie sheet lined with parchment paper. Working between 2 pieces of plastic wrap, roll out the larger disk of dough to an 11-inch round. Ease the dough into the flan ring, pressing it into the corners and leaving a slight overhang.