Spanish Cuajada

A dense and melting texture, between a flan and a travel cake. The surface is beautifully golden, releasing clear notes of cinnamon and lemon.

• Prep time: 15 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 441
• Protein: 10 g
• Carbs: 52 g
• Fat: 21 g

Ingredients

• 166.7 g Sweet yogurt or fermented milk on a bed of fruit ( plain )
• 2 piece Egg ( whole )
• 100 g White sugar
• 100 g Wheat flour ( sifted )
• 66.7 g Minimum butter sweet ( melted )
• 0.7 piece Citrus limon (L.) Burm. f. ( zested )
• 0.7 tsp Cinnamon powder
• 166.7 g Sheep's milk yogurt

Instructions

1. Base mixture

   In a mixing bowl, whisk the eggs with the white sugar until the mixture turns pale and doubles in volume.

2. Fat preparation

   Melt the butter over low heat. It should be liquid but not browned.

3. Dairy incorporation

   Incorporate the yogurts and melted butter into the mixture. Mix vigorously to obtain a smooth texture.

4. Binding and aromatics

   Add the sifted wheat flour, powdered cinnamon, and lemon zest. The mixture should coat the spoon without any lumps.

5. Baking

   Pour into a buttered dish. Bake at 180°C for 45 minutes. The top should be uniformly golden and a knife blade should come out dry.

Chef's tips

• Use a terracotta dish for gentler heat distribution.
• Allow to cool completely before slicing, the texture stabilizes as it rests.

Storage

Can be kept for 3 days in the refrigerator. Cover with a cloth to prevent the crust from drying out.