Line the inside of your baking pan with a strip of parchment paper and place it on 2 sheets of aluminum foil crossed, folded upwards, tie a tight string around the bottom and press down very well, the foil should come 10 cm higher than the baking pan to make it waterproof because it needs to be cooked au bain-marie. Now place it in a flat baking dish.
Finely crush the cookies with salt and add butter, let it run briefly in the food processor and pour into your mold. Spread evenly and press down, bake for 15 minutes without water at 180°C, let cool.
Put all the ingredients for the filling in a bowl and mix until a light and smooth batter. Pour over the base, smooth it out evenly, and put it back in the oven. First, pour at least 3 cm of water into the baking dish with the cake in it. Let it bake for 1 hour at 175°C and let it cool for 2 hours in the oven.
Then let it set for at least one night in the refrigerator. Remove the cake from the baking pan and place it on a cake stand. Evenly sprinkle fine sugar over it and caramelize the top with a blowtorch. Serve immediately.
Tips
You can store the cake covered in the refrigerator for 4 days or freeze it. You always caramelize the top just before serving, because the sugar on it must have melted. It is best to do this with a bunze burner and not in the oven on a grill position, it will be much smoother and you will not heat up the cake yourself. For the topping: use fine white sugar, brown sugar gets dark too quickly.
