Steps to make caramel cheese pudding

Caramel sauce

1.? Caramel Sauce:

White Sugar 60g, Water A: 10g, Water B: 10g

Method:

White Sugar + Water A (10g);

2.? Cook on medium heat until the syrup is caramel color;

3.? Add water B (10g) partially after cooking and mix well (be careful to be splashed by the syrup);

4.? Turn off the heat and let it stand for a while, waiting for the bubbles to disappear completely;

5.? Divide the caramel syrup into 6 molds and set aside.

Cheese Pudding

1.? Cheese Pudding:

80g of cream cheese, 160g of light cream, 320g of milk, 80g of caster sugar, 80g of eggs, 24g of egg yolks

Methods:

Heat the cream cheese over a low heat and whisk it until it's smooth and grain-free;

2.? Add the light cream and stir well - if there are any small particles of cheese, heat it over low heat, stirring as it heats until there are no particles;

3.? Add granulated sugar;

4.? Add the milk, heat over medium heat and stir until the sugar is completely dissolved and the mixture is heated to about 60 degrees off the heat;

5.? Take another basin, fill it with eggs and egg yolks, and beat them with an egg whip, do not whip or foam;

6.? Slowly add the milk mixture to the egg mixture, whisking as you add, being careful not to stir out the foam;

7.? Strain the pudding mixture;

8.? Strain the pudding liquid into molds, molds into a baking dish filled with water - after pouring the pudding liquid surface if there are bubbles, use a spray gun to burn a little;

9.? 150 degrees, steam baking for about 50 minutes, push the molds with your hands, the middle of the pudding part of the slightly shaken to turn off the oven, but do not need to take it out, so that the pudding Inside the oven to cool down naturally, until the pudding is completely solidified and then removed to cool, into the refrigerator overnight before serving more delicious.