1. Preheat & Prepare Pan

1. Heat oven to 200°C / 400°F.

2. 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

1. In a heavy saucepan, combine milk, cream, and sugar.

2. 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.

3. 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

1. In a large bowl, whisk eggs, flour (or cornstarch), vanilla, and salt until smooth.

2. Slowly stream in the warm milk mixture, whisking constantly to avoid scrambling the eggs.

3. Strain mixture through a fine sieve to remove any lumps or curdled bits — you want a silky custard base.

4. Bake

1. Pour batter into prepared pan.

2. Bake 40–50 minutes until top is deeply caramelized (almost burnt-looking) and the center still jiggles slightly.

3. 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.