Burnt Basque Spanish Treat (Print Version)
# Ingredients:
→ Main Components
01 -
Softened Philly cream cheese (800g/3½ packages)
02 -
Fine white sugar (250g)
03 -
Room temp big eggs (5)
04 -
Warm heavy whipping cream (360ml)
05 -
Tablespoon of vanilla bean paste
06 -
Regular white flour (60g)
# Instructions:
01 -
Put two sheets of baking paper in a 20cm (8-inch) spring pan, letting them hang 5cm over the top. Don't worry about neat folds on the sides.
02 -
Get your oven hot at 200°C (390°F) for a good 20 mins before you start baking.
03 -
With your stand mixer's whisk, blend the cream cheese and sugar together slowly till everything's smooth and the sugar's gone.
04 -
Drop in eggs one after another, waiting till each one's totally mixed in. Don't forget to clean the bowl sides between eggs.
05 -
Stir in the cream and vanilla. Sprinkle the flour through a sifter and mix just until it looks shiny. You can strain it if you see any lumps.
06 -
Empty the mix into your lined pan, smooth the top, and tap it to get air out. Cook for 40-45 mins until it's golden but still wobbly in the middle. For more color on top, use the broiler for a moment.
07 -
Let it sit in the pan on a wire rack for about 4 hours. Then take off the sides, gently pull away the paper, and serve when it's not cold.
# Notes:
01 -
Make sure everything's not cold for the best mix
02 -
The paper needs to stick up high to catch the mix as it rises
03 -
You can make it a day early and keep it cool in the pan with paper still on