My sister Marina contributed this version of a well-known dessert, like an intensely sweet crème caramel. It is an easy dish, popular in both Mexican homes and restaurants. I have no idea whether there is any real connection with Naples. Marina recommends cooking it in a pressure cooker (with enough water to come halfway up the sides of the mold) for 25 minutes, but I have never tried this since I’m scared to death of pressure cookers, much to my mother’s chagrin.
