Goxua: Easy Basque Cream
Goxua is a beloved layered dessert from Basque Country, combining rich custard, whipped cream, and liquor-soaked sponge cake.
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Instructions
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Start heating most of the milk with lemon peel and cinnamon stick in a saucepan.
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Whisk cornstarch, sugar, reserved milk, and egg until smooth.
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Once milk boils, remove from heat, let sit 3-4 minutes, then discard lemon peel and cinnamon.
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Slowly whisk hot milk into the cornstarch mixture, then return it to the saucepan over low heat.
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Stir constantly, gradually increasing heat to medium-high until the mixture boils and thickens into a custard; remove from heat and let sit 3 minutes.
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Stir in butter until melted, then strain the custard into a bowl; cool to room temperature, cover, and refrigerate.
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Whip cream and sugar to stiff peaks, then cover and refrigerate.
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To make the liqueur, heat sugar and 2 tablespoons water until dissolved, add rum, bring to a boil, then remove from heat.
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Assemble by layering chilled whipped cream, then rum-soaked ladyfingers (sliced if using alternative sponge cakes).
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Spoon chilled custard over ladyfingers, sprinkle with granulated sugar, and torch to create a crust, or drizzle with caramelized sugar.