Preparation

Bring the sugar and water to the boil until you get a pearl point (to confirm that it is pearl point, fill a syrup spoon and pour it slowly. It is pearl point if, when falling, it forms a slightly stuck thread, whose end looks like a ball).
Remove from heat, add margarine and stir until melted.
Add the grated cheese, flour, cornstarch and eggs.
Mix well and pour in a form of pudding spread with liquid caramel, which should be cooked in a water bath (in the oven) for about 45 minutes.

Ingredients

  • 500 gr of sugar
  • 2 dl of water
  • 30 gr of margarine
  • 80 gr of Serra type cheese
  • 15 gr of unleavened flour
  • 15 gr of cornstarch
  • 6 liquid caramel eggs