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Preparation
Caramel: Melt the sugar over medium heat until golden. Pour into a cheese mold and distribute evenly.
Mixture: Blend condensed, evaporated milk, eggs and vanilla until you obtain a homogeneous mixture. Pour over the caramel in the mold.
Bain Marie: Cover the mold with aluminum foil and place it in a tray with hot water halfway up.
Bake: At 180°C (350°F) for 1 hour or until a toothpick comes out clean.
Refrigerate: Cool to room temperature and then refrigerate for at least 4 hours.
Serve: Run a knife around the edge, invert onto a plate and let the caramel cover your cheese.
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