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Le Chaudron recipe
Tarte au libouli ch'ti
Northern French libouli custard tart
⏱ 75 minServes 8Medium340 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
300 g (11 oz)brioche dough
750 ml (3 cups)milk
4eggs
120 g (4 oz)sugar
60 g (2 oz)cornstarch
2 clovesvanilla beans, split
50 ml (3½ tbsp)rum
- 300 g (11 oz) brioche dough
- 750 ml (3 cups) milk
- 4 eggs
- 120 g (4 oz) sugar
- 60 g (2 oz) cornstarch
- 2 cloves vanilla beans, split
- 50 ml (3½ tbsp) rum
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Press the brioche dough into the deep pan, bringing it up the sides.Making it from scratch? See the yeast dough — rises ~2 h
- Heat the milk with the vanilla beans for 5 minutes.
- Whisk the eggs with the sugar and cornstarch, then whisk in the strained hot milk.
- Return to the pan and cook gently for 5 minutes, whisking, until thick.
- Off the heat, stir in the rum and pour into the crust.
- Bake at 180°C (350°F) for 35 minutes until golden. Let cool.
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