My father would always eat this if we went out to a restaurant: as he soon as he heard the word ‘cuajada’ he wouldn’t need to hear anything else! Traditionally, it’s made with just goat’s milk and rennet, though my version has cream cheese and sugar too. It’s a really easy dessert to make, especially if you already have dry rennet at home: you can’t mess it up.
Put the milk, cream, sugar and cream cheese into a pan on a low-medium heat, until just melted – you don’t want it to steam. Stir, then add the rennet and whisk together so it’s not lumpy – it will start to thicken. Ladle into small glasses or cups and put into the fridge until it sets – a minimum of 3 hours.
Serve with honey and toasted hazelnuts on top.