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  • For the flan
  • Milk 250 ml
  • Sugar 50 gr
  • Eggs 2 units
  • Vanilla essence or vanilla sugar
  • For the caramel
  • Sugar 50 gr
  • Water


1. We begin by tempering the milk and pouring it into a bowl. Add the sugar and mix until dissolved. Add the eggs and the vanilla essence or vanilla sugar. Mix until a homogeneous mixture is obtained.

2. It is time to make the caramel. For it, we throw the 50 gr. of sugar in a saucepan and we incorporate three spoonfuls of water. We put to the fire and we are stirring from time to time. When the mixture acquires a golden color, pour the caramel into the flan mold.

3. Pour the flan mixture into the mold and place it all in an express pot with a little water. Cover the flan pan with a plate and put the lid on the pot. Turn on the heat. When the indicators of the pot have risen, we lower the fire and leave it for three minutes. After this, remove from the heat and open the pot when it is ready.

4. When you can open the pot, take out the flan and let it cool in the air. When it has cooled a little, cover with aluminum foil and put it in the refrigerator for at least 5 hours.

5. After this time, remove the flan from the refrigerator, unmold...and enjoy!



 For the base:

 250gr salty biscuits (tuc type)
 100g butter

 For the cheesecake:

  •  250g cream cheese (Philadelphia type)
  •  250g mascarpone
  •  2 natural yogurts (without sugar)
  •  200g icing sugar
  •  2 tbsp lemon juice
  •  Zest of 1 and 1/2 lemon
  •  1 tsp vanilla

 For decoration:

  •  100ml whipped cream
  •  Lemon slices

 Preparation :

 For the base:

 1. Crush the cookies and add the butter. Mix until you get a paste.

2. Line the mold with parchment paper on the base and acetate on the outline (if you don't have acetate, use strips of the same parchment paper). We place the previous mixture on the base pressing to make it compact. Go up the sides so that the edges are very high. We freeze 10 minutes.

For the cheesecake:

 3. We mix all the ingredients with electric rods.

 4. Pour the cheesecake mixture over the cookie base. Smooth the surface and refrigerate for 2 hours. Then we freeze for 1 hour. This will keep the texture (since our cheesecake does not contain gelatin). Another option is to leave it overnight in the fridge until the next day.

To decorate:

 5. Whip 100 ml of cream and place around the surface with a pastry bag + a star nozzle. Between each pile of cream, we will place half a slice of lemon.

 6. We spread a little lemon zest and voila!