🇫🇷 TOUR DE FRANCE – EPISODE 11: MILLAS 🌽
Some French recipes take 20 minutes. This one takes hours.
Next stop on the Tour de France: Southwest France, with Millas — an old-school corn flour specialty where simple ingredients require a serious amount of patience.
Corn flour, milk, vanilla and orange blossom water are cooked low and slow for hours, stirring and working the mixture as it gets thicker and thicker.
And then? You wait.
Once completely cold and set, we don’t bake it. We cut it into portions and shallow-fry it in butter until beautifully golden and crisp on both sides, while keeping that soft centre.
Straight out of the pan, it gets a generous coating of sugar.
INGREDIENTS (8 people)
• 400g corn flour
• 300g all-purpose flour
• 1.5L milk
• 1.5L water
• 125g butter
• 125g sugar
• 150ml orange blossom water
• 1 tsp salt
• 1 vanilla bean, scraped
• Butter, for shallow-frying
• Sugar, for coating
METHOD:
1. Bring the milk and water together with the butter, sugar, salt and scraped vanilla bean.
2. Gradually incorporate the corn flour and all-purpose flour, whisking well to avoid lumps.
3. Cook low and slow for several hours, stirring regularly, until extremely thick.
4. Finish with the orange blossom water.
5. Spread into a tray and leave to cool completely until firm.
6. Cut the cold Millas into portions.
7. Melt a generous amount of butter in a pan and shallow-fry on both sides until deeply golden and crisp.
8. Coat generously with sugar while still hot.
Hours to make. Seconds to eat. 😂
This is exactly what I love about the Tour de France series — discovering those regional recipes that might not be famous outside France but have been passed down for generations. 🇫🇷
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