Ingredients
| 300 ml | Milk (Main) |
| 1 pinch | Salt |
| 50 g | Caster sugar |
| 1 cup | Cornmeal, (medium ground- or use instant polenta) |
| 1 Tbsp | Flour |
| 2 | Eggs |
| 50 g | Butter |
| ½ tsp | Vanilla essence/extract |
| 1 | Lemon, (1 tsp finely grated lemon zest) |
| 20 ml | Armagnac liqueur, (or brandy) |
| 1 to dust | Icing sugar |
| 1 to serve | Yoghurt, (or cream) |
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Directions
- Preheat oven to 180C. Use some of the butter to grease a baking dish. In a saucepan, bring the milk to a boil with the salt and sugar. Turn the heat down to medium then whisk in the cornmeal and flour. Continue whisking while adding the eggs one at a time then the 25g (keep remaining half for later) of butter.
- Add the vanilla, lemon and Armagnac. Turn out into the buttered dish, dust with icing sugar and bake for approximately 30 minutes or until firm to the touch. To serve, wait until the millassou is completely cold then slice. Heat remaining butter in a pan and when hot, fry slices for a minute or two on each side. Serve sprinkled with caster sugar and serve with yoghurt or cream.
