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Combine all ingredients in a tall bowl and blend with an immersion blender until completely smooth, about 1.5 to 2 minutes
Chill the batter to 4°C for about 2 hours
Pour through a strainer into the pan and gently stir the surface to release air bubbles
Bake at 250°C for 30 minutes, then lower to 210°C and bake until the center is jiggly (around 15-20 minutes more) until the internal temperature reaches 64-68°C
Let rest at room temperature
Refrigerate uncovered for at least 8 hours