🥘 Ingredients
- speculoos 150 g
- butter 80 g
- sugar 60 g
- cream cheese 120 g
- sugar 60 g
- cornstarch 2 tbsp
- cream cheese 330 g
- sugar 110 g
- vanilla
- egg 1 large
- heavy cream 170 g
🍳 Cookware
- mixer
- water bath
- fridge
-
1Grind speculoos , add butter and sugar . Press into the bottom of jars (about 1-2 cm thick). Bake at 140°C for 10 min . Let cool for 15 min . Put cream cheese , sugar , and cornstarch in a mixer with a paddle attachment and beat on low speed until creamy, about 5 min . Blend in remaining cream cheese . Increase mixer speed to medium, add remaining sugar and a pinch of vanilla . Add egg , beating well. Add heavy cream and mix briefly until just combined (do not overmix!). Pour about 170ml of batter into each jar (enough for about 7 jars). Place jars in a water bath set to 80°C , and once it reaches temperature, set a timer for 90 min . After, remove jars and let cool to room temperature before placing in the fridge .