Crème caramel with Philadelphia cheese

6 eggs
500 ml milk
12 tbsp sugar
250 gr Philadelphia cheese

5 tbsp sugar and 2 tbsp water

Add sugar and water in a saucepan to make caramel. Let it boil until sauce becomes amber in colour. Pour over cake tin or ramekins if making individual desserts.

Add eggs, milk, sugar and cheese to the blender and mix well.

Add liquid to cake tin or ramekins once the caramel has hardened.

Cook in oven at bain maire for about 1 hour at about 180C.

Remove from oven and cool in fridge for about 4 hours.

Remove from tin or ramekins to serve.


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