Spanish Cheese Pudding

This very simple and light cheese pudding from the island of Menorca is baked in a greixonera - the local name for an earthenware cazuela. Brossât is the fresh cream cheese made from cow’s milk (the English brought dairy cows when they occupied the island) - ricotta is a good substitute. Miguel Montez Martínez, who for many years cooked in the Balearic Islands during the tourist season, gave me this recipe. Now living in his home village of Frailes in Andalusia, he is called upon to