1 can La
Lechera (sweetened condensed milk)
2 cans evaporated milk
1 1/2 milk
1 tsp. cinnamon
8oz of cream cheese
1 cup of
sugar brought to a boil
2 TBL tap water
Lechera, evaporated milk, whole milk cinnamon, eggs and
cream cheese in
a blender until smooth.
In a small
skillet, bring 1 cup of sugar to a boil. When sugar has
add water and stir until incorporated.
custard cups, add enough sugar mixture to cover the bottom.
fill cups with the milk mixture. Place custard cups in a water
bath and bake until a knife stuck in the center comes out clean.
2 hours. Cool completely. To release from custard cup,
paring knife around the sides, place the serving plate on
top of the
custard cup, and invert.
whipped cream and mint leaf.