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jueves, 8 de abril de 2010

CARAMEL CHEESE CAKE (English version)

Hi everyone,

Following a suggestion made by a Latin American friend, and because of the difference of equivalence in products and instructions among different countries, I’m translating another of our recipes into English, since he says that it can be easier for them to understand the  ingredients and procedures in English than in Spanish (from Spain).

The only thing I must warn about this recipe, the Caramel Cheese Cake, is that you may have problems to find the curd/junket powder. In Spain it is very popular and you can get it in small envelopes of powder (in a box of 4 envelopes of 12 grammes each). The name of the brand is Royal. I hope you can find this ingredient easily, because it is important if you want to succeed with this cake!!

CARAMEL CHEESE CAKE (English version)

For about 6 people


- 1 litre /1 US liquid quart /1.75 UK pint of cream
- 1 cup of sugar
- 1 cup of water
- 500 grammes / 1 pound /17.5 ounces of cheese cream (a well-known brand is Philadelphia)
- 24 grammes/ 0.8 ounces of curd/junket powder
- Caramel
- 6/8 biscuits
- A 6-cup mold
- A saucepan
- A wooden spoon or spatula
- An electric blender or a wire whip


Line the mold with caramel to cover the entire inner surface, tilting the mold in all directions to film the bottom and sides with caramel.

In the saucepan, mix the cream, sugar, water, cheese cream and curd/junket powder with the electric blender or wire whip. Set the saucepan over moderate heat, stirring slowly with the wooden spoon, until it starts boiling. Remove the saucepan from the heat immediately.

Turn the custard into the mold and place the biscuits on the surface. Allow it to chill and refrigerate for several hours or overnight.

Before serving, run a knife around the edges of the custard and reverse it on a platter. Surround with whipping cream and serve.

Bon appétit!

M.G. translating for Entre ollas anda el fuego

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