• Whole milk 500 g
    • Eggs 6
    • Sugar 150 g
    • NOROHY Organic Bourbon Vanilla Extract 20 g
    • Butter 125 g
    • All-purpose flour 110 g
    • Orange blossom water 3 g
    • Salt a pinch

    Preheat the oven to 340°F (170°C).
    Heat the milk and vanilla extract.
    Separate the yolks from the whites. Whisk the yolks with the sugar until the mixture blanches.
    Melt the butter and incorporate it into the preparation.
    Add the flour and salt and whisk for 5 minutes so the mixture is well aerated.
    Add the orange blossom water and mix it in gently.
    Gradually pour the milk into the egg yolks and whisk thoroughly.
    Beat the whites until stiff, then use a whisk to help you incorporate them into the mixture.
    Don’t beat them in completely – some pieces still have to be intact so they can rise to the surface during
    baking and create a characteristic sponge-like layer.


    Pour the mixture into a greased and floured mold, smooth out the surface and bake for around 50 minutes. The top should be golden-brown and slightly crispy, but the cake should have the wobbly consistency of a flan.


    Leave it to set for 4 hours in the refrigerator (ideally overnight) before turning out.
    Sprinkle with confectioner’s sugar

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