Introduction:
The Basque-style Burnt Milk Cake, inspired by the famous Basque burnt cheesecake, is a mouth-watering dessert that brings together the perfect balance of creamy custard and a deeply caramelized top. This cake has a light and milky flavor, unlike its heavier counterpart, and is made with just a few simple ingredients. The name “burnt milk” (or leche quemada) perfectly encapsulates the delightful caramelization process that gives this cake its signature taste. This Basque-style cake is easy to make and the result is a stunning dessert that will impress guests and satisfy your sweet cravings.
What is Basque-Style Burnt Milk Cake?
Basque-Style Burnt Milk Cake is a lighter version of the famous Basque burnt cheesecake, but with a twist. This cake is known for its rich, creamy texture with a custardy center and a golden-brown, almost burnt top. The key to its flavor lies in the caramelization of the milk, which infuses the cake with a deep, almost toffee-like richness. The simplicity of the recipe makes it a perfect treat for both beginners and seasoned bakers alike.
It’s a cake that celebrates the tradition of cooking milk until it reaches a caramelized state, adding complexity to the flavor. The cake’s versatility allows for customization, with optional ingredients like cinnamon, lemon peel, or dark rum to enhance its flavor profile.
Origin of Basque-Style Burnt Milk Cake:
The origin of the Basque-style Burnt Milk Cake is deeply rooted in Basque culinary traditions. The cake draws inspiration from the Basque burnt cheesecake, a famous dessert from the Basque region of Spain. While the burnt cheesecake is a decadent, heavier dessert made with cream cheese, the Basque-style Burnt Milk Cake lightens things up by using milk and cream instead of cream cheese.
The tradition of “burning” milk (leche quemada) goes back centuries, where milk was slowly caramelized over fire or heat to create a deep, rich flavor. This practice was often used in rural Basque kitchens to make desserts and sweets with the ingredients available. Today, this recipe has been adapted for modern baking, creating a dessert that is both simple and extraordinary.
Ingredients (Serves 8–10)
For the Cake:
- 750 ml (3 cups) whole milk
- 250 ml (1 cup) heavy cream
- 200 g (1 cup) granulated sugar
- 4 large eggs
- 2 tbsp all-purpose flour (or cornstarch for gluten-free)
- 1 tsp vanilla extract (or a vanilla bean scraped)
- Pinch of salt
Optional Flavor Boosts:
- 1 cinnamon stick or lemon peel to infuse the milk
- Splash of dark rum or brandy for a more complex finish
Step-by-Step Directions and Preparation Method: Basque-Style Burnt Milk Cake
1. Preheat & Prepare the Pan:
- Begin by heating your oven to 200°C (400°F).
- Line a 9-inch (23 cm) springform pan with two overlapping sheets of parchment paper, ensuring that the edges extend beyond the sides of the pan. This will create the signature rustic, crinkled edges of the Basque-style cake.
2. Burn (Caramelize) the Milk:
- In a heavy saucepan, combine the milk, heavy cream, and granulated sugar.
- Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring occasionally to prevent burning. Let the milk reduce slightly and take on a light caramel color, which should take about 15–20 minutes.
- Once the milk has reached the desired caramelization, remove it from the heat and let it cool for about 5 minutes.
- If you want to infuse additional flavors, add a cinnamon stick or lemon peel to the milk while heating, and be sure to remove them before continuing.
3. Make the Batter:
- In a large bowl, whisk together the eggs, flour (or cornstarch for a gluten-free version), vanilla extract, and a pinch of salt. Whisk until smooth and well-combined.
- Slowly stream in the warm milk mixture while whisking continuously. This ensures the eggs don’t scramble from the heat.
- Once fully combined, strain the mixture through a fine sieve to remove any lumps or curdled bits, leaving you with a silky custard-like base.
4. Bake:
- Pour the smooth batter into the prepared pan.
- Place the pan in the preheated oven and bake for 40–50 minutes, or until the top of the cake is deeply caramelized, almost burnt-looking, and the center still jiggles slightly.
- If the top darkens too quickly during baking, loosely cover the cake with foil for the last 10 minutes of baking.
5. Cool & Serve:
- Once the cake is done, let it cool in the pan for at least 1 hour. This helps the cake set and makes it easier to slice.
- Serve the cake slightly warm for a creamy, custardy texture, or chill it in the fridge for a firmer, sliceable version.
Variations:
While the Basque-style Burnt Milk Cake is delicious as is, you can experiment with different flavors and textures to suit your preferences:
- Darker Caramel Flavor: If you prefer a deeper caramelized flavor, cook the milk mixture for a little longer until it reaches a golden-brown color. This will intensify the burnt milk taste.
- Extra Silky Texture: Replace the flour with cornstarch for a smoother, flan-like texture that is extra silky.
- Infuse with Liquor: For an added layer of complexity, consider adding a splash of dark rum or brandy to the milk mixture.
- Serving Ideas: Drizzle with dulce de leche for a sweet finish, or sprinkle some flaky sea salt on top to balance the sweetness.
FAQs: Basque-Style Burnt Milk Cake
1. Can I make the Basque-style Burnt Milk Cake ahead of time?
Yes! The cake can be made a day ahead and stored in the refrigerator. The flavors deepen overnight, and the cake keeps well for up to 3 days.
2. Is it possible to make this cake gluten-free?
Absolutely! Simply replace the all-purpose flour with cornstarch to make the cake gluten-free. It will still have the same creamy texture and rich flavor.
3. Can I use a different pan?
A springform pan is ideal for this recipe, as it allows for easy removal of the cake. However, you can use any similar-sized round pan, but make sure to line it well with parchment paper for easy removal.
4. What can I do if the top of the cake gets too dark?
If the top of your cake starts to burn or darken too quickly, simply cover it loosely with aluminum foil during the last 10 minutes of baking to protect the top from further darkening.
5. Can I add other flavorings to the cake?
Yes! You can infuse the milk mixture with cinnamon sticks, lemon peel, or even vanilla beans. Feel free to get creative and add your favorite flavoring to personalize the cake.
6. How do I know when the cake is done baking?
The cake is done when the top is deeply caramelized and almost burnt in appearance, and the center of the cake should still jiggle slightly when gently shaken. If it’s too firm, it may be overbaked.
Conclusion: Basque-Style Burnt Milk Cake
The Basque-style Burnt Milk Cake is a showstopper dessert that brings the perfect balance of creamy custard and a caramelized top. With its deep, rich flavor of burnt milk (leche quemada) and its simple preparation, this cake is sure to be a favorite in your baking repertoire. Whether served warm for a creamy, custardy experience or chilled for a firmer slice, this cake offers a versatile treat that can be customized with various flavorings and additions. Enjoy the flavors of the Basque region in every bite!
Print
Basque-Style Burnt Milk Cake Recipe: A Deliciously Creamy and Caramelized Delight
- Total Time: 1 hour 5 minutes (plus cooling time ~1 hour)
- Yield: 8 servings
- Diet: Vegetarian
Description
Basque-Style Burnt Milk Cake is a lighter version of the famous Basque burnt cheesecake, but with a twist. This cake is known for its rich, creamy texture with a custardy center and a golden-brown, almost burnt top. The key to its flavor lies in the caramelization of the milk, which infuses the cake with a deep, almost toffee-like richness. The simplicity of the recipe makes it a perfect treat for both beginners and seasoned bakers alike.
Ingredients
For the Cake
750 ml (3 cups) whole milk
250 ml (1 cup) heavy cream
200 g (1 cup) granulated sugar
4 large eggs
2 tbsp all-purpose flour (or cornstarch for gluten-free)
1 tsp vanilla extract (or a vanilla bean scraped)
Pinch of salt
Optional Flavor Boosts
1 cinnamon stick or lemon peel to infuse the milk
Splash of dark rum or brandy for a more complex finish
Instructions
1. Preheat & Prepare Pan
Heat oven to 200°C / 400°F.
Line a 9-inch (23 cm) springform pan with two overlapping sheets of parchment paper, letting them extend beyond the sides (this creates the signature rustic, crinkled edges).
2. Burn (Caramelize) the Milk
In a heavy saucepan, combine milk, cream, and sugar.
Bring to a gentle boil over medium heat, stirring occasionally, until milk reduces slightly and takes on a light caramel color — about 15–20 minutes.
Remove from heat and let cool for about 5 minutes.
If using cinnamon or lemon peel, add it while heating and remove before proceeding.
3. Make the Batter
In a large bowl, whisk eggs, flour (or cornstarch), vanilla, and salt until smooth.
Slowly stream in the warm milk mixture, whisking constantly to avoid scrambling the eggs.
Strain mixture through a fine sieve to remove any lumps or curdled bits — you want a silky custard base.
4. Bake
Pour batter into prepared pan.
Bake 40–50 minutes until top is deeply caramelized (almost burnt-looking) and the center still jiggles slightly.
If top darkens too quickly, loosely tent with foil during the last 10 minutes.
5. Cool & Serve
Let cake cool in pan for at least 1 hour.
Serve slightly warm for a creamy, custardy texture — or chill for a firmer sliceable version.
Notes
Serve slightly warm or chilled, plain or with a dollop of whipped cream. For extra flavor, dust lightly with cinnamon or cocoa powder before serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Spanish-inspired
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 22g
- Sodium: 80mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 5g
- Cholesterol: High
Keywords: Basque burnt milk cake, Basque cheesecake, burnt milk cake recipe, leche quemada cake, caramelized milk cake
