Goxua

Cook it at home: Goxua (Basque cream, sponge and caramel pots)

Four layers, made in clear glasses or small clay dishes: whipped cream at the bottom, syrup-soaked sponge, thick pastry cream, then sugar burnt into a crackly top.

Pans and tools

• Stand or hand mixer
• Sheet pan and parchment
• Saucepan and whisk
• 6 small ramekins, clay dishes or glasses
• Kitchen blowtorch

You’ll need

• For the sponge: 3 eggs, 1/3 cup plus 1 tbsp (80 g) sugar, 2/3 cup (80 g) flour, a pinch of salt
• For the syrup: 1/3 cup (80 ml) water, 1/4 cup (50 g) sugar, 2 tbsp dark rum
• For the pastry cream: 2 cups (480 ml) whole milk, 1 strip lemon peel, 1/2 cinnamon stick, 4 egg yolks, 1/2 cup (100 g) sugar, 3 tbsp (25 g) cornstarch
• For the cream: 1 1/4 cups (300 ml) cold heavy cream, 2 tbsp powdered sugar
• About 6 tbsp sugar, for burning the tops
• For the caramel base (optional): 1/2 cup (100 g) sugar and 2 tbsp water

Steps

1. Heat the oven to 350F (180C) and line a 9x13-inch (23x33 cm) sheet pan with buttered parchment.
2. Whisk the eggs and sugar with a mixer on high for 8 minutes, until pale, thick and tripled in volume. Sift in the flour and salt and fold gently. Spread in the pan and bake 10 to 12 minutes until springy and golden. Cool, then cut rounds the size of your dishes.
3. Make the syrup: boil the water and sugar 1 minute, cool, and stir in the rum.
4. Make the pastry cream: heat the milk with the lemon peel and cinnamon until steaming. Whisk the yolks, sugar and cornstarch in a bowl, then whisk in the hot milk. Return to the pan and cook over medium heat, whisking constantly, until it boils and turns thick, 2 minutes more. Strain, cover the surface with plastic and cool.
5. Optional: make a caramel by boiling the sugar and water until amber, and pour a thin layer into the bottom of each dish.
6. Whip the cream with the powdered sugar to soft peaks. Pipe or spoon a layer into each dish.
7. Lay a sponge round on top and brush it with syrup until moist.
8. Spread a thick, level layer of pastry cream on top, filling to the rim. Chill at least 2 hours.
9. Before serving, sprinkle each with 1 tbsp sugar and burn it with a blowtorch until it's dark amber and bubbling. Let it set 1 minute so it cracks under the spoon.

Contains: Wheat, egg, milk.