This is a delicious dessert that combines a creamy sweet cajeta napolitano flan with the semi-bitter base of coffee gelato, an aromatic delight that is easy to prepare and will please everyone.
Place 5 tablespoons of sugar in a flan mold and heat until a light caramel forms that covers the bottom, then remove from heat and let 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 stick.
Put the flan mold in the pressure cooker in a water bath for 12 minutes starting when the little bell starts to jiggle.
Let the flan cool and refrigerate for 1 hour.
While the flan cools, sprinkle the gelatin in 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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