Caramelized Pumpkin Cheese Pudding
by Rice sprouts
Favorite
Difficulty
Hard
Time
2h
Serving
2
1. First wrap the six-inch round mold with two layers of tin foil, and then start the operation, let’s cook the caramel first:
2. After the caramel is boiled, pour in 22 grams of boiling water, stir quickly, and pour it into a mold to cool for later use.
3. Pumpkin puree is mashed with a fork.
4. The cream cheese is whipped smoothly in warm water.
5. Add sugar and continue to mix well.
6. Add pumpkin puree and stir well.
7. One egg and one egg yolk are beaten into egg mixture, pour in and mix well.
8. Then add whipped cream, milk, vanilla extract and lemon juice one by one, stirring each ingredient well before adding another.
9. The stirred cheese paste is passed through a sieve.
10. Pour it into the sieve and don't wait for it to filter by itself. Use a spatula to gently press the cake batter to promote filtration.
11. Pour the filtered cheese paste into the caramel mold. Place it in a baking pan filled with 1cm high cold water.
12. Put it in the oven and bake at 200°C for 30 minutes. The surface will turn to 160°C and continue to bake for 40 minutes, then it can be taken out of the oven to cool down. After cooling, put it in the refrigerator overnight.
