๐๐ฎ๐๐ฌ๐ข๐ฅ๐ฅ๐จ ๐ญ๐ซ๐๐๐ข๐ญ๐ข๐จ๐ง๐๐ฅ ๐๐๐ง๐๐ณ๐ฎ๐๐ฅ๐๐ง ๐๐๐ฌ๐ฌ๐๐ซ๐ญ
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5 ๐ฆ๐จ๐จ๐ด, ๐ข๐ต ๐ณ๐ฐ๐ฐ๐ฎ ๐ต๐ฆ๐ฎ๐ฑ๐ฆ๐ณ๐ข๐ต๐ถ๐ณ๐ฆ
1 ๐ค๐ข๐ฏ (390 ๐จ๐ณ๐ข๐ฎ๐ด) ๐ฐ๐ง ๐ค๐ฐ๐ฏ๐ฅ๐ฆ๐ฏ๐ด๐ฆ๐ฅ ๐ฎ๐ช๐ญ๐ฌ
๐๐ช๐ฒ๐ถ๐ช๐ฅ ๐ฎ๐ช๐ญ๐ฌ ๐ฐ๐ณ ๐ธ๐ข๐ต๐ฆ๐ณ
1 ๐ต๐ฆ๐ข๐ด๐ฑ๐ฐ๐ฐ๐ฏ ๐ท๐ข๐ฏ๐ช๐ญ๐ญ๐ข
๐ ๐ด๐ฑ๐ญ๐ข๐ด๐ฉ ๐ฐ๐ง ๐ณ๐ถ๐ฎ (๐ฐ๐ฑ๐ต๐ช๐ฐ๐ฏ๐ข๐ญ)
1/2 ๐ค๐ถ๐ฑ ๐ฐ๐ง ๐ธ๐ฉ๐ช๐ต๐ฆ ๐ด๐ถ๐จ๐ข๐ณ
1/4 ๐ค๐ถ๐ฑ ๐ฐ๐ง ๐ธ๐ข๐ต๐ฆ๐ณ
Heat the oven to 350 ยฐ F / 180 ยฐ C.
To make the caramel: in a saucepan over medium heat, place the sugar and water to make a syrup until it turns a light amber color; once it starts to turn color it is easy to burn, so keep an eye on it and take it out of the heat before it gets too dark or else it will taste bitter. Pour the caramel over the mold where you will make the cheese and let it cool.
In the blender, place all the ingredients of the cheese: eggs, condensed milk and the same measure of the can of liquid milk or water, vanilla and rum if you are using it, process everything quickly.
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Pour the mixture into the mold with the caramel, place a lid or aluminum foil. Place the cheese plate in a larger container in a double boiler in the oven and bake for 50 minutes to 1 hour, until a toothpick inserted comes out clean (the center of the cheese can move a little, which will settle when it cools.
Remove from the oven and allow to cool completely to room temperature, then refrigerate better overnight (that way it tastes better).
To unmold, run a thin knife around the cheese, turn it on a wide and shallow plate so that the caramel falls. Serve, enjoy and be happy with every glorious bite.
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๐๐๐๐๐:
You can use liquid milk or water; if you use water you can add a few tablespoons of powdered milk. Rum is optional but highly recommended, it also gives a special flavor to the dessert.
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