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Gâteau Millasson (Gascon-Style Flan)

This French egg custard is traditionally made with corn flour, but wheat flour works just as well. It puffs dramatically while cooking, then settles into a dense, delicately sweet flan. From: Saveur SERVES 8

Unsalted butter, for greasing
1¼ cups flour, plus more for pan
⅔ cup sugar
¼ tsp. kosher salt
4 cups milk
1 tsp. vanilla extract
4 eggs

Heat oven to 425°.

Butter and flour a 10" pie plate; set aside. Whisk flour, sugar, and salt in a bowl.

Whisk milk, vanilla, and eggs in another bowl until combined. Slowly whisk dry ingredients into wet ingredients to make a smooth batter.

Pour batter into prepared pie plate; bake until browned in places, puffed in the center, and set around the edges, about 1 hour and 45 minutes.

Transfer to a wire rack and let cool to room temperature. Chill 30 minutes before slicing.