Put to heat a non-stick pan. When it is very hot, Adds 4 tablespoons sugar until caramelise. It is important to mix the sugar as it is melting.
Pour the caramel over the mold and spread it well, moving the mould so that disperses well.
Put the eggs and sugar in a bowl. Beat well and add cream and grated cheese. Mix until a homogeneous mass and pour it into the mold. Put into the oven in a Bain-Marie at 180 ºc during 40 minutes.
Let cool and unmold it with care. Garnish with walnuts, currants and mint leaves.
To check if the custard is made, just insert a needle of the knitting in the Middle. If it leaves spotted cream, still miss you awhile, on the other hand if it comes out clean (Although it comes out wet) will be ready.
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