Cheese puding

375 gr. of 35% fat MONTSEC cream
125 gr. milk
125 gr. sugar
6 eggs
250 gr. pasteurized full fat cheese

1. Boil the cream, milk and sugar in a pot.
2. When mixture boils, throw eggs and go slowly removing.
3. Incorporate the cheese mixture, and filling the molds, previously prepared with caramel.
4. Cooking water bath for 20-30 minutes.

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