Gâteau Basque (Basque Custard Cake)

Vanilla custard filling

• 500 ml Whole milk
• 2 tsp Vanilla extract
• 1 medium Lemon, unwaxed
• 2 Egg
• 100 g Caster sugar
• 40 g Cornflour
• 1 pinch Fine sea salt

Pastry dough

• 200 g Butter, softened
• 150 g Caster sugar
• 2 Egg
• 320 g Plain flour
• 1 pinch Fine sea salt

1. Make the custard first. Put the milk in a saucepan with the vanilla and finely grated lemon zest, then heat until steaming but not boiling.
2. In a bowl, whisk the eggs with the sugar, cornflour and salt until smooth. Slowly whisk in the hot milk, then return everything to the pan.
3. Cook over medium heat, whisking constantly, until very thick and bubbling, about 2 to 4 minutes. Scrape into a bowl, press a piece of baking paper directly on the surface to prevent a skin, and cool to room temperature.
4. Make the dough. Beat the butter, sugar and salt until pale and creamy, then beat in 1 egg plus 1 egg yolk, reserving the remaining egg white for sealing and glazing later.
5. Add the flour and mix just until a soft dough forms. Divide into two pieces, about two-thirds and one-third, flatten into discs, and chill until firm enough to handle.
6. Heat the oven to 180°C (355°F). Press the larger piece of dough evenly over the base and up the sides of a 20 cm springform tin, aiming for an even thickness.
7. Whisk the cooled custard briefly until smooth, then spread it into the lined tin, leaving a small border at the top. Roll or press the remaining dough into a round to cover the filling, then lay it on top and seal the edges.
8. Brush the top lightly with the reserved egg white and score a simple criss-cross pattern with the tip of a knife. Bake for 40 to 45 minutes until deep golden and set, then cool completely before slicing for clean pieces.

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