How to make
The specified products make 10 desserts in crème caramel molds.
Put the cream, milk, cream cheese, sugar and the two packets of cuajada (12 grams each = 24 grams in total) into a pot or saucepan.
Mix well and heat for 8-10 minutes at 210°F (100°C).
Spread the caramel and pine nuts on the bottom of the molds.
Fill them with the liquid cream and leave it to cool.
Refrigerate until the caramel cream sets.
When serving, invert the molds into dessert plates, having previously run a sharp knife along the edges.
Garnish with more caramel and pine nuts and serve the Cheesecake Dessert with Pine Nuts and Caramel.
Enjoy!
