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Recipe created by Eric Frechon, Meilleur Ouvrier de France from Normandy, this cake is generously coated with caramel, full of delicacies and a softness to die for.

For 8 people :

  • 1 liter of whole milk
  • 120 g wheat flour
  • 200 g sugar
  • 125 g butter
  • 8 eggs
  • 250 g sugar
  • 15 cl water
  • A pinch of salt

Preheat oven to 180 ° C

Pour 3 cm of water into a baking sheet to make the double boiler.

Prepare the caramel by pouring the 250g of sugar and water into a saucepan.

Bring everything to a boil until you obtain a colored caramel and add a little water to obtain a liquid caramel.

Line individual savarine molds with caramel.

Mix the flour in the milk in a saucepan and bring to a boil.

Cook over low heat for 5 min, stirring frequently with a whisk.

Add half the sugar and the butter.

Break the eggs and separate the white from the yolk. Remove from the heat and add the egg yolks one by one.

In a large bowl, whisk the egg whites with a pinch of salt to make them snow. Gradually add the remaining 100g of sugar.

Add the egg whites to the previous mixture and mix gently.

Distribute the preparation in the molds and bake for 40 minutes of cooking in a double boiler.

Serve chilled with caramel coating during demoulding.

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