I know I said I was going to make a chocolate version next, but I was struck by inspiration! Dark brown sugar, browned butter… oh, yeah!
4 eggs, separated, at room temperature
150g dark brown sugar
1 tbsp water
2 tsp vanilla extract
115g all-purpose (plain) flour
500ml milk, lukewarm
Preheat oven to 160°C. Grease and flour a 20 x 20cm glass or ceramic baking dish and set aside.
Cut butter into small pieces and heat in small saucepan over medium heat until melted. Whisk continuously until it becomes golden brown and tiny dark brown flecks appear in the bottom of the pan. Remove from heat, whisk for another 30 seconds and strain through a fine sieve into a bowl. Let cool to room temperature.
Beat egg whites until stiff peaks form and set aside.
In another bowl, beat egg yolks with sugar, water and vanilla until pale and fluffy.
Add browned butter and continue beating for another minute.
Add flour and combine well.
Add lukewarm milk and beat until well incorporated.
Fold in beaten egg whites using a whisk until there are no large pieces evident but the batter looks lumpy.
Pour batter into dish and bake for about 60 minutes or until the top is golden.
Cool in dish for at least 3 hours.