This is the recipe for the softest, fluffy and most delicate mamon. Buttery with a hint of cheese, these moist little cakes will truly delight you.
Fill a cooking pot with about 3-4 inches of simmering water. Bring the water to a boil, reduce the heat and let it simmer. In a heatproof glass bowl, add the butter, cream cheese, milk and canola oil. Place the glass bowl on top of the pot of simmering water. It should be a bowl that fits perfectly over the pot. The simmering water should not be touching the bottom of the bowl. If it does, you need to lessen the amount of water carefully. Whisk occasionally until the butter and cream cheese has melted and the mixture is smooth. Let this cool.
Add the egg yolks to the mixture and mix it with a whisk until smooth.
Sift the flour and baking powder over the egg yolk mixture. Mix until smooth. Preheat oven to 350 F.
Spoon the batter into 12 large muffin molds. I used these silicone cups*.
Arrange the cups in a large rimmed baking pan or a roasting pan. Place in a 350F preheated oven. Gently pour water into the roasting pan until the mamon molds are 1/3 submerged at their bottom. Be careful not to pour any water into the cups.
You can also use regular sized baking cups instead of big ones. Just reduce the baking time to 12-15 minutes. If you are using a cupcake pan, line it with cupcake liners and set it over a larger rimmed baking pan where you can put the water.