This recipe is so easy and insanely delicious! My husband is Cuban and told me I could sell this in a Cuban restaurant! I've made it twice, and this time I decided to make a lighter version (I used 1 cup cream and 1 cup half & half, and replaced the cup of whole milk with skim). It turned out just as good as the full fat version...you can't tell the difference!!! I baked it for exactly 50 minutes, and even though it was still quite "jiggly" in the middle I turned the oven off. I let it sit in the oven with the door cracked open for 30 minutes. After the 30 minutes, I took it out of the water bath, put it on a plate, and placed it in the fridge for 4 hours...it was cooked perfectly!
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This recipe is so easy and insanely delicious! My husband is Cuban and told me I could sell...