This is a delicious dessert that combines a creamy cajeta flan with the semi-bitter base of the coffee gelatin, an aromatic delight that is easy to prepare and will delight everyone.
Place 5 tablespoons of sugar in a flan mold and heat until it forms a light caramel that covers the bottom, remove from heat and let it cool.
Blend the cajeta, the two types of milk, the eggs, the cheese, and the vanilla in a blender. Pour this mixture into the flan mold with the caramel and add the cinnamon.
Place the flan mold in a pressure cooker for a water bath for 12 minutes from the moment the little bell starts to jingle.
Let the flan cool and refrigerate for 1 hour.
While the flan is cooling, sprinkle the gelatin over half a cup of cold water and let it hydrate for 10 minutes.
Dissolve the coffee and the remaining 2 tablespoons of sugar in ½ liter of hot water, add the hydrated gelatin and stir until everything is combined.
Add the coffee gelatin to the already cooled flan and refrigerate for another hour.
Unmold, serve, and enjoy!
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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