INGREDIENTS for 4 servings: 4 eggs, 150g Manzer Young Cheese, 5 dessert spoons of sugar, 500ml single cream.
For the caramel: 5 dessert spoons of sugar, a couple of drops of lemon juice, 1 dessert spoon of water.
Preparation: 10 minutes + 40 cooking time
To make the custard for this delicious cheese crème caramel, put the eggs and sugar in a bowl. Beat them with a fork or balloon whisk until mixed, and continue to beat while adding the cream, mixing well.
Now add the missing ingredient, the cheese, grated or crushed with a fork. Mix everything well with the whisk or even an electric beater.
Separately, make the caramel by putting the sugar, lemon juice and water in a frying pan over a medium high heat. Stir gently until the liquid turns brown. Immediately, remove the pan from the heat, pour the caramel into the bottom of the mould where the custard is going and leave to cool a little.
Now pour the custard into the mould and cook in a bain-marie, putting the mould in a tray of hot water.
Put the cheese crème caramel in an oven preheated to 180ºC and leave for some minutes. From time to time, check it by putting a cocktail stick in the middle. If it comes out dry, the crème caramel is ready.
Remove from the oven and leave to cool. Remove from the mould just before serving. Enjoy!