Recipe courtesy of Marina Escobar
Total:
1 hr 50 min
Active:
10 min
Yield:
8 servings
Level:
Intermediate

Ingredients

Custard:
  • 2 (12-ounce) cans evaporated milk
  • 1 (14-ounce) cans sweetened condensed milk
  • 1/4 cup white shredded Colombian cheese, queso blanco
  • 7 eggs
Syrup:
  • 1 cup sugar
  • 1/2 cup water
  • 1 cinnamon stick
  • Whipped cream as an accompaniment

Directions

Mix all custard ingredients in a blender until smooth. Mix sugar and water in pan until dissolved. Add cinnamon stick and cook over medium heat until light caramel color, about 10 minutes. Pour about 4 tablespoons of syrup into an 8 by 8-inch pan to coat the bottom evenly. Cool for a few minutes or until hardened. Reserve the remaining caramel. Pour custard mixture from blender over the caramel. Preheat the oven to 350 degrees F. Put the custard pan into a larger pan and pour water halfway up the side of the smaller pan creating a bain marie. Bake until the middle of the oven until the custard moves slightly when jiggled, about 1 hour and 15 minutes. Let cool for 15 minutes, or refrigerate, if desired. When ready to serve, loosen the sides with a knife and invert pan onto platter. Slice and serve with reserved, re-warmed syrup and whipped cream.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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