\documentclass{article}

\usepackage{amsmath}
\usepackage{amsfonts}
\usepackage[a4paper, total={6in, 8in}]{geometry}

\title{Castella}
\date{8 February 2025}
\author{Nicholas Novak}

\begin{document}
\maketitle

Active Time: 0min
Cooking Time: 65-70 min

\section{Ingredients}

\begin{enumerate}
	\item 7 eggs
	\item 115g cake flour
	\item 115g unsalted butter
	\item 115g milk
	\item Vanilla extract
	\item 115g sugar
\end{enumerate}

\section{Steps}

\begin{enumerate}
	\item Preheat the oven to 350 degrees
	\item Separate the egg yolks and whites, putting the whites into a
		medium-sized mixing bowl, and reserving the yolks
	\item Sift the flour into a large mixing bowl
	\item In a small saucepan, combine the milk and butter, and heat over
		medium-low until combined and butter is fully melted and homogeneous
	\item Add the butter mixture to the mixing bowl with the flour, and stir.
		The final mixture should roughly be the texture of a stiff batter,
		otherwise, add more milk
		until combined
	\item Add the reserved yolks to the mixing bowl and stir until combined. The
		mixture should be the texture of pancake batter, and add any additional
		milk until the texture is met.
	\item Add desired amount of vanilla extract
\end{enumerate}

\subsection{For the Meringue:}

\begin{enumerate}
	\item While beating the egg whites, slowly add in the sugar and beat until
		soft peaks have formed.
\end{enumerate}

\subsection{Assembly}

\begin{enumerate}
	\item Fold the meringue into the mixing bowl until no streaks remain.
	\item Line the baking pan with a sheet of parchment paper, and pour in the
		batter, flattening the surface
	\item Fill the water bath, coming just under halfway up the sides of the pan
	\item Bake at 300-350 for 65-70 minutes until the top is golen and a
		toothpick comes out clean
\end{enumerate}

\end{document}
