Cheese and honey custard

Difficulty: ★☆☆


  • ½ Cup whole milk.
  • 14 Oz. Philadelphia cheese.
  • 6 Eggs.
  • ½ Cup sugar.
  • 1/3 Cup honey.
  • 1/3 Cup sugar.
  • Water.

Category: Desserts


Combine the 1/3 cup of sugar and a small glass of water in a Nonstick aluminum Magefesa pan. Cook over medium heat until water evaporates and sugar takes a golden brown color. Remove from heat and pour carefully into the custard mold, tilting it to cover bottom and sides. We beat all ingredients in a blender Protech Magefesa until obtaining a homogeneous texture cream. Pour the mixture into a flanhole with lid. Introduce the flanhole closed in a Practika Plus Magefesa pressure cooker, add water until a quarter of the mold and close the cooker. Let Cook in position 2 for 5 min. from the maximum pressure and heat to a minimum. Leave the pressure of steam is released and open the pressure cooker, remove the flan and leave to cool before unmold.

*Image courtesy of Free digital photos