Latin / Iberian · serves 4 · about 32 minutes
From the Iberia kitchen — desserts, built around what Gustavo keeps on the shelf.
Ingredients
- 1 can Iberia Coconut Condensed Milk
- 1 can Iberia Evaporated milk
- 3 large eggs
- to taste ½ tsp cinnamon
- to taste ½ cup whole milk (optional for a softer texture)
Method
- Melt the Iberia Organic Cane Sugar in a saucepan until it turns deep golden. Pour into the mold and let it set.
- Mix Iberia Coconut Condensed Milk, Iberia Evaporated Milk, eggs, Iberia Imitation Vanilla Extract, cinnamon, and whole milk until smooth.
- Pour the mixture over the caramel and place the mold in a baking dish with hot water.
- Bake until the center sets. Let cool, then refrigerate before serving.
Recipe inspired by iberiafoods.com. Adapted for Mercado Iberia by Gustavo.