Mascarpone cheese crème caramel with honey

Mascarpone cheese crème caramel with honey, Flan de miel y mascarponeINGREDIENTS

  • 500 ml. Whole milk.
  • 500 gr. Mascarpone cheese
  • 6 Medium eggs
  • 8 gr. Instant coffee
  • 160 gr. sugar

For the caramel:

  • 75 gr. sugar.
  • Water.

              DIRECTIONS

              First of all, prepare the caramel to cover the mold. To do that, first set the sugar in a Magefesa Nova skillet together with some water. Heat it over medium-high heat until we get a dark golden caramel. Blend the milk, eggs, sugar, honey and mascarpone cheese apart with the help of a Magefesa blender. Pour the blend in a jelly mold previously covered with caramel and closet he lid. Introduce the jelly mold into the pressure cooker; add water until we cover ¾ parts of the jelly mold. Close the pressure cooker, increase heat to maximum and wait until the working valve starts to release steam. Reduce heat, medium-low, and let it cook for 8 minutes.
              Once time has elapsed, remove the unit from the heating source and wait until pressure is completely released before we open the unit. Remove it from the jelly mold and let it cool for some minutes before keeping in the fridge so that it curdles completely and can easily be taken out from the mold.


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