Based on my grandmother’s recipe
6 tablespoons flour
½ teaspoon salt
½ teaspoon sugar
50 g butter
1 ½ cups water
150 g grated cheese
Beat the eggs in a bowl with an hand mixer. Add the sugar, salt and flour. Continue to whisk with the mixer until smooth and creamy consistence.
Pour the melted butter and water in a thin stream. Then transfer this liquid, but homogeneous mixture in a buttered baking dish. Sprinkle evenly with grated cheese.
Cook the kaïgana gratin in the oven at 200°C until golden brown and well set in the middle. Gently press the middle (with a finger) and if the gratin resists and does not sink, it is ready. Allow about 30 minutes. Towards the end of cooking, the kaïgana rises much, but deflates a bit, when cooling (like a souffle).