jazmin valencia

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Neapolitan Cheese Flannel Coffee

5 mins
45 mins
Super List
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It is my favorite dessert in the Neapolitan classic but with a touch of very creamy coffee and without much egg flavor my mom never wanted to give me the recipe until I finally saw her prepare it I love it because it does not cloy and it is creamy.
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8 portions
  • 4 eggs
  • 250 grams double cream cheese
  • 1 can condensed milk
  • 1 can milk
  • 3 teaspoons instant coffee
  • 4 tablespoons sugar, (for candy)


In an aluminum mold (without Teflon) we put the sugar approximately 4 tablespoons depending if you want a lot of caramel or not the sugar should cover the base of your mold. Put on fire I put it down because it burns fast I prefer to take it and move so that it does not burn is going to get slightly golden since it is like amber color let cool.
In the blender add the cheese, the eggs, the condensed milk, the coffee and the milk (the milk we measure it with the can of the condensed must be a can) and beat until we have no lump should know like a coffee with milk.
Add the mixture in the mold and cover with aluminum foil with some gauze securing the paper so that it does not open.
Put in an express pot in a bain-marie and let cook for 30 to 40 minutes take out of the pot and put a chopstick if it comes out clean is perfectly cooked unless you have to cook a little more.
Dismount and wait for it to cool.


You can use evaporated milk and it is more creamy so you can also substitute double cream cheese for philadelphia.

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