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1
Preheat oven to 200°C; place a 20 cm round ceramic or cast iron baking dish (at least 5 cm depth) directly on middle rack without water bath.
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2
Blend softened cream cheese and whole milk in food processor for 20 seconds until completely smooth and lump-free; transfer to mixing bowl.
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3
Whisk heavy cream, eggs, sugar, vanilla, and fleur de sel together in separate bowl for 30 seconds until well combined but not aerated; pour through fine sieve into cream cheese mixture.
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4
Fold egg mixture into cheese base gently but thoroughly with spatula using 8–10 folds, ensuring no white streaks remain; do not incorporate excess air—final batter should be dense and homogeneous.
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5
Pour batter directly into preheated, unlined baking dish; place dish carefully into oven; bake at 200°C for 24 minutes until edges are deeply caramelized and near-black, center registers 90°C at deepest point with 2 cm ring of slight jiggle remaining.
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6
Remove from oven; allow to cool at room temperature for 10 minutes (carryover cooking will occur); transfer to refrigerator for minimum 4 hours before serving (preferably 8 hours) to allow interior to set completely.
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7
Serve chilled or at 12°C, cut into 6 wedges directly from baking dish; texture should be creamy, custard-like center with caramelized, slightly burnt top crust.
