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PdfWhip cheeses together.
Add in ¼ at a time: 1 ½ cups sugar. Whip until creamy.
Add in 2 tsp sea salt.
Add in eggs one at a time. Whip until creamy.
Scrape down and make sure you have it all whipped creamy.
Add in vanilla and 2 cups heavy cream and 3 TBS corn starch.
Prepare spring pan with parchment paper on bottoms and side. Leave the side paper higher than the pan.
Strain with fine mesh strainer into prepared pan for consistent texture. Tap pan to release bubbles.
Bake at 450° for 12 minutes.
Rotate pan 180° bake for 12 minutes.
Reduce heat to 325° for an additional 25 minutes.
Top should look burned.
Refrigerate preferably overnight. Enjoy!