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Ingredients: 5 x 90cc heat-resistant milk bottles
150g milk
130g heavy cream
60g granulated sugar
2 egg yolks
100g cream cheese
appropriate amount of vanilla paste
※Essence is alcohol and will volatilize.
Preparations
・Prepare hot water for heating.
・Preheat the oven to 140℃.
How to make
(1)Add milk, cream, 1/4 of the sugar and vanilla to a saucepan and heat until lightly boiling.
(2)Crack the egg yolks into a bowl, add the rest of the granulated sugar, and whip with a whipper to aerate the mixture until it turns white.
(3)Add the remaining granulated sugar to the egg yolks and whip until the mixture becomes white.
(4) Soften the cream cheese and make it smooth with a whipper.
(5) Add the pudding liquid from (3), a little at a time, and mix to prevent lumps from forming. If there are any lumps, use a hand blender.
(6) Strain the mixture through a tea strainer, and place a piece of plastic wrap on the surface of the pudding to drain the foam. Open the spout and pour the mixture equally into the glasses.
(7)Pour hot water into the glass until it is 1/2 the height of the glass, and bake at 140℃ for about 45 minutes.
(8)When the center of the glass does not shake, remove the glass from the water bath and remove from heat.
(9) Cool slowly in the refrigerator for about 3 hours. (9) Cool slowly in the refrigerator for about 3 hours.
(10) Top the pudding with 6 minutes of the remaining cream.
