Coffee and cheese crème caramel

Difficulty: ★☆☆


  • 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.

Category: Desserts


We start preparing caramel to coat the mold. To do it, we set sugar in a Magefesa Gourmet skillet with a little bit of water.  Heat it over medium-high heat until we get dark golden caramel. Mix aside the milk (keep half a glass to dissolve coffee) with the eggs, sugar and mascarpone cheese with the help of a Magefesa blender. Heat half glass of milk and dissolve coffee, add it to the blend. Pour the mix into the jelly mold previously coated with caramel and cover with the lid. Introduce the jelly mold into a Magefesa Star pressure cooker and add water until ¾ parts of the jelly mold are covered. Close the pressure cooker and increase heat to maximum, wait until the working valve starts releasing steam. Reduce heat, medium-low, and let it cook for 10 minutes.
Once time has elapsed, remove the pressure cooker from the heating source and wait until pressure is completely released to open the unit. Remove the jelly mold and let it cool for some minutes to keep it in the fridge and let it curdle to remove the crème caramel from its mold.