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