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Goxua — Basque custard and sponge dessert

Goxua — Basque custard and sponge dessert

  • Dessert

Layers of whipped cream, rum-soaked sponge and vanilla custard beneath crisp caramel.

Active time35 min

Cooking15 min

Total1 h 45 minResting : 1 h 15 min

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Ingredients

  • 350 ml whipping cream, 35% fat
  • 300 ml whole milk
  • 3 eggs
  • 50 ml water
  • 40 g cornstarch
  • 1 vanilla pod
  • 25 ml rum
  • 140 g caster sugar
  • 2 plain shop-bought magdalena sponge cakes

Preparation

  1. Split the vanilla and scrape out the seeds. Heat pod and seeds with 250 ml milk and 200 ml cream. Separate 2 eggs, keeping their yolks. Mix the cornstarch and 60 g sugar with the 50 ml cold milk, then the yolks and whole egg. Whisk in the strained hot milk. Return to the pan and stir until thick with the first bubbles. Spread in a shallow dish, cover the surface and cool for about 15 minutes. Chill for at least 60 minutes.

    Use for the recipe: half a vanilla pod (prepare 1 vanilla pod).

    350 ml whipping cream, 35% fat
    300 ml whole milk
    3 eggs
    40 g cornstarch
    half a vanilla pod
    140 g caster sugar
    • knife
    • saucepan
    • bowl
    • whisk
    • fine sieve
    • shallow dish
    • food wrap

  2. While the custard cools, heat the water and 50 g sugar until dissolved. Add the rum and simmer for about 3 minutes. Cool before assembling.

    50 ml water
    25 ml rum
    • saucepan
    • spoon

  3. Whisk the reserved 150 ml cold cream with 10 g sugar until firm. Keep chilled until assembly.

    • bowl
    • mixer

  4. Slice the magdalenas. Divide the whipped cream between dessert dishes. Add the cake and brush with cold syrup. Cover with the cold custard. Just before serving, sprinkle with the finishing 20 g sugar and torch to a thin caramel crust.

    2 plain shop-bought magdalena sponge cakes
    • knife
    • dessert dishes
    • pastry brush
    • spoon
    • kitchen torch

Allergens

  • Eggs
  • Milk

Composition to check for: Celery, Crustaceans, Fish, Gluten, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.

Sources and credits

Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms

Au Menu · AI-generated illustration

Goxua — Basque custard and sponge dessert