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1
Put 40 grams of white sugar and 15 grams of water together over low heat for a few minutes. -
2
Cook over low heat until caramel color, then remove from heat. -
3
Add 20 grams of hot water while it is hot. If there are lumps of sugar, heat over low heat until it is completely melted. -
4
Pour the caramel liquid into the mold while it is hot, level it and set aside. -
5
Stir together 80 grams of cream cheese softened at room temperature, 15 grams of white sugar, and 55 grams of condensed milk. -
6
Stir until smooth and smooth. -
7
Add 3 eggs. -
8
Stir evenly and set aside. -
9
Put 200 grams of milk, 80 grams of whipping cream, and 4 grams of vanilla essence together and heat until the edges bubble slightly, then remove from the heat. -
10
Add the egg cheese liquid while stirring, and stir until smooth and smooth without any particles. -
11
Sieve twice to remove large particles and make the egg liquid smoother. -
12
Pour into the prepared caramel mold. -
13
Wrap it with a layer of tin foil, place it in a baking pan, fill the baking pan with hot water, and then put it in the oven. -
14
Preheat the oven to 160°C in advance and bake for 50-55 minutes. -
15
Take it out after baking, remove the tin foil, let cool completely and refrigerate for 4-6 hours. -
16
Cover the chilled pudding with a plate, turn it over and shake it a few times. -
17
When you hear a soft pop, you can easily remove the mold. -
18
Caramel cheese pudding, completed O(∩_∩)O -
19
The taste is smooth and delicate, like silk melting in your mouth. -
20
The milky aroma is perfectly combined with the sweetness of caramel, and you can feel the mellow milky aroma in every bite.
Tips
1. When heating water for caramel, you need to be careful to avoid being scalded by splashing hot water.
2. The purpose of sieving is to remove particles and improve the taste. If you find it troublesome, you can omit this step.