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Recipe · Toulouse region
Millas toulousain
Toulouse millas, baked cornmeal cake
⏱ 60 minServes 8Easy300 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
250 g (9 oz)cornmeal
1 L (4¼ cups)whole milk
100 g (3½ oz)superfine sugar
80 g (3 oz)unsalted butter
3whole eggs
1lemon zest
1 pinchfleur de sel (flaky sea salt)
- 250 g (9 oz) cornmeal
- 1 L (4¼ cups) whole milk
- 100 g (3½ oz) superfine sugar
- 80 g (3 oz) unsalted butter
- 3 whole eggs
- 1 lemon zest
- 1 pinch fleur de sel (flaky sea salt)
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
- Bring the whole milk to a simmer in the large saucepan with the unsalted butter, granulated sugar, lemon zest and pinch of fleur de sel, stirring.
- Sprinkle the cornmeal into the hot milk while whisking hard to avoid lumps.
- Cook over low heat 10 min, stirring constantly, until thick and pulling away from the sides of the pan.
- Take off the heat, let cool 5 min, then whisk in the eggs one at a time.
- Preheat the oven to 180 °C (350 °F) on convection and pour into the buttered baking dish, smoothing the top.
- Bake 35 min until golden and firm, then let cool slightly before cutting into diamonds and sprinkling with sugar.
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