Ingredients for 10 servings

For 1L small mold

• 8 g flour (can substitute with corn starch)
• 500 g cream cheese (see variants for substitutions)
• 250 g heavy cream
• 200 g sugar
• 3.5 eggs (3 eggs + 1 yolk)
• Little amount of oil or butter
• Baking paper

For 2L / 23 cm mold

• (This is the original size. Double the ingredients, use 7 eggs, no extra yolk. Increase oven time by 5-10')

Utensils

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Oven

Hand mixer

Fridge

Steps

1. Preheat oven to 210ºC
2. Beat eggs and progresively add flour/sugar. Pour in a separate container and shortly beat the cheese with the heavy cream. Mix both.
3. Lightly grease the mold and place inside some oven paper, shaping it. Pour mixture and into the oven 40-45'.
4. When the top is caramelized around 25-35', place some aluminum foil on top to prevent it from burning.
5. It should jiggle slightly by the end. Turn the oven off, leave inside 5', 1h with the door open and 4-6h in the fridge.

Variations

• Sometimes cream cheese is not available. Keeping in mind it has ~30% fat, a substitution that ends somewhere near that quantity should turn out similarly. I've done it with half ricotta (10% fat) half mascarpone (40%) and it worked out nicely.