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Cajeta Flan with Coffee Jelly

Name: Cajeta Flan with Coffee Jelly
Prep time: 105 min
Cook time: 105 min
Yield: 8
Cuisine: Mexicana
Ingredients: 150 grams milk caramel; 1/2 cans condensed milk; 1 can evaporated milk; 95 grams double cream cheese; 4 eggs; 1 teaspoon liquid vanilla; 1 cinnamon stick; 2 tablespoons natural gelatin; 5 teaspoons instant coffee; 7 tablespoons sugar; 1/2 liters Water

1h 30 mins

15 mins

Low

4.6666666666667

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This is a delicious dessert that combines a creamy Neapolitan flan of sweet cajeta with the semi-ripe bottom of the coffee gelatin, an aromatic delight easy to prepare that will delight everyone.

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Ingredients

8 portions

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Preparation

Place 5 soup spoons of sugar in a saucepan and put on the fire until light caramel forms to cover the bottom, remove from heat and let cool.

Mix in the blender, the cajeta, the 2 milks, the eggs, the cheese, and the vanilla. Empty this mixture in the flanera with the caramel and add the cinnamon.

Put the flanera in the pressure cooker in a bain-marie for 12 minutes after the bell is wiggled.

Cool the custard and put in the refrigerator for 1 hour.

While the flan cools, sprinkle the grenetine in half a cup of cold water and let it hydrate for 10 minutes.

Dissolve the coffee and the remaining 2 spoons of sugar in ½ liter of hot water, add the hydrated gelatin and stir until everything is integrated.

Add the coffee jelly to the cold flan and put it in the refrigerator for another hour.

Desmolda, serve and enjoy!