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It seems to me when I'm meeting with friends, to share an afternoon talk, complicity and relaxes me is something like a yoga class for my stomach. Enjoy it.
In a saucepan put the sugar over low heat until it becomes caramel and take a light brown color, once achieved this pour the hot sugar in the mold or flanera and tilting the mold in a circular shape we will cover the entire surface and the sides and let it cool.
Once our mold is cold. In the blender we are going to put the evaporated milk, the condensed, the eggs, the cream cheese and the soluble coffee and we are going to liquefy it very well.
We are going to empty what we liquefy in the mold and we are going to cover it with aluminum foil.
Place the pot where we cook our custard and place inside the flanera or mold and along one edge carefully add water to half of it, and we put your lid and the normal fire for 40 minutes.
Once passed the time with great care we extinguish the fire, remove the lid of the pot and the aluminum of the flanera, very carefully because it will be hot and we will verify that already this cooked you can introduce a toothpick or a knife in the middle and if it comes out clean is done.
To the refrigerator, to cool down for about 1 hour, to remove it from the mold pass a knife along the edge of the mold and turn over the base where you will serve. Ready to enjoy it.
TIPS
You can remove the coffee and put a teaspoon of vanilla to give it another flavor and it will taste equally rich.
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* Percentage of daily values based on a 2,000-calorie diet.
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