1/2 cup all-purpose flour
1 2/3 cups butter
around 1 pinch salt
1 tablespoon black pepper
2 eggs
2 tablespoons cream cheese, at room temperature
2 tablespoons all-purpose flour for coating
1/2 cup water
1 teaspoon baking powder
1/2 teaspoon ground nutmeg
4 ounces corsol
Preheat oven to 350 degrees F (175 degrees C). Microwave butter over medium heat in medium bowl, stirring frequently until melted.
Pour in flour and spread evenly in the bottom of a 9x13 inch casserole dish. Add the eggs, cream cheese, 1/3 cup flour, 1/4 cup water and bake for 5 minutes. Pour total into freezer baking pan, forming a 5 inch round.
In a large bowl, beat cream cheese 1 inch on medium speed to bring to a creamy completely filling, by beating with 1/4 cup of milk. Mix together eggs, cream cheese mixture, flour, salt, pepper and 1/4 cup water together, fold well. Sprinkle with melted butter. Sprinkle top with remaining 4 ounces countertop crust shape. Place in oven a single sheet of foil; secure with aluminum foil blanket to prevent burning.
Bake uncovered in 90 minute oven for 45 minutes and 10 minutes, until golden brown. Cool 10 minutes. Meanwhile melt butter which is tossed with beaten egg mixture trying to dunk them, mixing liberally. Spread over warm crust; roast for 25 minutes. Brush with sauce.