Browned Butter Gâteau Magique

Gâteau magique, or magic cake, is a French dessert that lives up to its name. During baking, its seven-ingredient batter separates into three layers: a firm, flan-like bottom, a creamy, pudding-like center and a puffy, souffléed crown. Our version gets notes of butterscotch from brown sugar and browned butter. Be sure the eggs and milk are at room temperature before mixing. If the batter is cool, it won’t separate as it cooks and the cake will be underrisen. Cool completely before slicing. Refrigerate leftovers for a day or so, but bring to room temperature and dust with powdered sugar before serving.