It's my favorite dessert in the classic Napolitano style but with a creamy coffee twist and not too much egg flavor. My mom never wanted to give me the recipe until I finally saw her make it. I love it because it's not cloying and it's creamy.
In an aluminum mold (without Teflon), add the sugar, approximately 4 tablespoons, depending on how much caramel you want; the sugar should cover the bottom of your mold.
Put it on low heat because it burns quickly; I prefer to take my time and stir to prevent burning. It will turn slightly golden and amber; let it cool.
In the blender, add the cheese, eggs, condensed milk, coffee, and milk (the milk is measured with the can of condensed milk, it should be one can) and blend until there are no lumps; it should taste like coffee with milk.
Add the mixture to the mold and cover with aluminum foil, securing the foil with rubber bands to prevent it from opening.
Place in a pressure cooker in a water bath and cook for 30 to 40 minutes. Remove from the pot and insert a toothpick; if it comes out clean, it is perfectly cooked; if not, cook a little longer.
Unmold and wait for it to cool.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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