I was inspired to make this pudding because I liked the new aluminum foil baking cups.But then I was shocked. It tasted good!
Slippery tender, I will not be naive to the pudding and egg hibiscus do contrast!
50g cream cheese
25g fine granulated sugar
1 g of salt
3 grams lemon juice
150 grams of milk
100g light cream
1.Whisk together cream cheese and sugar.
2.Add the lemon juice, salt, and cream cheese.
3.Heat the milk and cream in a saucepan. Add the cream cheese and mix well.
4. Beat the eggs and pour them into the cream cheese mixture.
5.Sift the pudding mixture and pour into the mould.
6.Set the oven to 150 degrees, turn on and off the heat, put a pan of water on the bottom layer, put the mold on the baking net, lower and middle layers, bake for 1 hour.
7.Bake well and cool, refrigerate for at least two hours before serving.
1, add a little salt can ease the cheese putty, taste better;If you're using Kiri cheese, you don't need to add salt.
2, be sure to sift, so that the pudding paste will be more delicate