The favorite dessert of kids and adults, with a touch of cream cheese. It's practically unparalleled. But be careful, it becomes super addictive. Serves 6-8 portions.
Put the mold on medium heat with half of the sugar and let the sugar melt to form a caramel, stirring constantly to prevent the caramel from burning. Let it cool.
Blend the cheese, eggs, evaporated milk, condensed milk, vanilla, and ground cinnamon. There should be no lumps.
Pour the entire mixture into the mold with the caramel and cover with aluminum foil if you don’t have a flan mold.
Place water in a pressure cooker; it should reach halfway up the mold. Keep on high heat for 10 minutes, then lower the heat and let it cook for 45 minutes.
Let it cool to room temperature to unmold; once unmolded, refrigerate for 2 hours or until cold.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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